Trim the spines from the kale. Finely chop the kale leaves by hand or in a food processor.
Mix lemon juice and oil together.
Pour over kale and stir to coat all leaves.
Cover and refrigerate overnight or for 8-12 hours.
When you are ready to finish assembling your kale salad, slice the almonds and toast them in a dry cast iron skillet until lightly browned. Watch them carefully and allow them time to cool.
Add all remaining ingredients to kale and mix thoroughly.
Refrigerate. The flavors in this kale salad really come together after it sits in the refrigerator for an hour or so. And this salad keeps quite a while in the refrigerator.