📖 Instructions

1. Wash and dry the kale: Thoroughly wash the kale leaves under cold running water. Remove any tough stems and pat the leaves dry with a clean kitchen towel or use a salad spinner. Nobody likes soggy kale, yuck!
2. Massage the kale: Place the kale leaves in a large bowl. Drizzle with one tablespoon of olive oil and massage the leaves with your hands for 2-3 minutes. This helps to break down the tough fibers and makes the kale more tender and palatable. Trust me on this one.
3. Prepare the starfruit: Wash the starfruit and slice it thinly. Remove any seeds if present. If you can’t find starfruit, a good substitute is pear or apple.
4. Grate the ginger: Peel and grate the fresh ginger using a fine grater. You should get about 1 tablespoon of grated ginger. Pre-ground ginger just doesn't deliver the same pop of flavor, so don't be lazy!
5. Make the dressing: In a small bowl, whisk together the remaining olive oil (2 tablespoons), rice vinegar, grated ginger, honey, soy sauce, and sesame oil. Adjust the honey or soy sauce to your liking. I sometimes add a pinch of red pepper flakes for a little extra heat.
6. Combine ingredients: Add the sliced starfruit to the bowl with the massaged kale. Pour the ginger dressing over the salad. I am so hungry right now!
7. Toss gently: Toss all the ingredients gently to ensure the kale and starfruit are evenly coated with the dressing. Be careful not to bruise the starfruit.
8. Add toppings: Sprinkle the sesame seeds and chopped almonds over the salad. These add a nice crunch and nutty flavor.
9. Let it sit: Let the salad sit for about 5-10 minutes before serving. This allows the flavors to meld together. It makes all the difference, trust me.
10. Serve and enjoy: Serve the salad chilled or at room temperature. This salad pairs well with grilled chicken or fish for a complete meal. It's also great on its own as a light and refreshing lunch.