Simple Lemon Parmesan Kale Salad: The Easiest Recipe
Make this fresh, zesty Lemon Parmesan Kale Salad quickly. We show you the simple technique to tenderize the kale for a flavorful, healthy side dish or light lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 5 cups curly kale, stems removed
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup toasted slivered almonds
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the kale: Tear the kale leaves into bite-sized pieces into a large bowl. Discard the tough center ribs.
- Massage the kale: Drizzle the olive oil over the kale. Use clean hands to firmly massage the kale leaves for 2 to 3 minutes until the leaves soften and reduce in volume. This step is key for a tender salad.
- Make the dressing: In a small bowl, whisk together the lemon juice, minced garlic, Dijon mustard, salt, and pepper until combined.
- Dress the salad: Pour the lemon vinaigrette over the massaged kale. Toss well to coat every leaf.
- Add mix-ins: Stir in the grated Parmesan cheese and toasted slivered almonds.
- Serve immediately for the best texture, or chill for up to 30 minutes. This is a great meal prep kale salad base.
Notes
- For the best flavor, use fresh lemon juice, not bottled.
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant, watching closely to prevent burning.
- If you prefer a sweeter profile, add 1 teaspoon of maple syrup to the dressing.
- This recipe is naturally gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 1
- Sodium: 210
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 6
- Cholesterol: 10