Step 1

In a small bowl, whisk together the ingredients for the dressing until smooth. Add salt to taste and water as need to thin. I end up using about 4-5 tablespoons water.

Step 2

Place the chopped kale in a large bowl then pour the dressing over top. Using your hands, massage the dressing into the kale leaves until the kale starts to slightly wilt and is completely coated with dressing.

Step 3

Top kale with nectarines, corn, tomatoes, feta and almonds. Serve immediately or store sealed in the refrigerator for up to 2 days.