Wash and dry the kale leaves thoroughly using a kitchen towel or salad spinner. Remove the tough stems and chop the kale into bite-sized pieces, placing them in a large mixing bowl.
Toast the almonds in a dry skillet over medium heat until they emit a nutty aroma and turn lightly golden, about 5–7 minutes. Transfer to a plate to cool.
Squeeze the juice of the lemon into a small bowl, then whisk in the honey and olive oil until well combined. Season with salt and pepper to taste.
Pour the dressing over the chopped kale and toss thoroughly, ensuring each leaf is coated and slightly softened. Let sit for 5 minutes to allow the kale to absorb the flavors.
While the kale rests, chop the toasted almonds if you haven't already, and prepare the toasted sesame seeds.
Add the toasted almonds and sesame seeds to the kale, then sprinkle the remaining sesame seeds over the top. Gently fold everything together to combine.
Serve the salad immediately for maximum crunch, or refrigerate for up to an hour to let flavors meld.
