• Prep the ingredients by chopping or slicing the almonds, juicing the lemons, removing the kale stems and grating the Parmesan.
• In a small skillet over medium-low heat, toast the almond pieces until lightly browned and fragrant.
• Combine the lemon juice with some salt and pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking continuously to create an emulsion.
• Add the garlic and let sit while prepping the kale.
• You want to cut the kale into thin ribbons similar to what you do with cabbage when making Cole slaw. One suggestion is to stack the leaves, roll them up like a big cigar and cut into ¼ inch ribbons.

Put the Salad Together

• In a large serving bowl, add the chopped kale, top with chopped almonds and Parmesan cheese.
• Add half of the dressing to the salad and toss well. You never want to overdress a salad with salad dressing. It's always easier to add more dressing if needed than trying to remove it.
• Taste and adjust seasoning with salt and pepper.