Moroccan · Salad
Kale, Preserved Lemon & Almond Salad
A modern Moroccan-inspired salad of massaged kale tossed with slivers of preserved lemon, toasted almonds and a cumin-honey dressing. Hearty and keeps well, it brings the country's signature tangy-salty preserved lemon to a robust green — a lunchbox favourite.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g kale, stalks removed and shredded
- 1 preserved lemon, rind slivered
- 60 g almonds, toasted and chopped
- 1/2 red onion, thinly sliced
- 4 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp cumin
- Juice of 1 lemon
- Salt and pepper
Method
- 1
Massage kale
Put the shredded kale in a bowl with a little olive oil and salt and massage 2 minutes until softened and darkened.
- 2
Make dressing
Whisk the remaining oil, honey, cumin, lemon juice, salt and pepper.
- 3
Combine
Toss the kale with the preserved lemon slivers, onion and dressing.
- 4
Rest
Let it sit 10 minutes to soften further.
- 5
Add almonds
Scatter over the toasted almonds just before serving to keep them crunchy.
- 6
Serve
Serve as a light main or a robust side.
Chef's tips
- Massaging kale is the key step — it tenderises the leaves and cuts bitterness.
- Use only the preserved lemon rind, finely slivered, for the cleanest tang.
- Add the nuts last so they stay crisp.
Frequently asked questions
Is kale traditional in Morocco?
Kale itself isn't a classic Moroccan green, but preserved lemon and toasted almonds are core flavours — this is a modern salad built on authentic Moroccan seasonings.
Can I prep it ahead?
Yes — dressed kale holds up for a day, unlike delicate leaves, making this ideal for lunchboxes. Add the almonds at the last minute.