In a dry skillet over medium heat, add the sliced almonds and toast for about 3 minutes, stirring often until they are golden brown and fragrant.

Take the smashed garlic cloves and combine them with freshly squeezed lemon juice, olive oil, and a pinch of salt in a jar. Let the mixture steep for at least 10 minutes.

In a large bowl, combine the baby kale and toasted almonds, then toss gently.

Remove the smashed garlic from the dressing and drizzle it over the salad. Toss thoroughly to coat.