Garlic Lemon Parmesan Kale Salad (Printable)
Fresh kale massaged with zesty garlic-lemon dressing, topped with Parmesan and toasted nuts for a vibrant, satisfying dish.
# Ingredient List:
→ Salad Base
01 - 1 large bunch curly kale (about 8 cups), stems removed, leaves chopped
02 - 1/2 cup grated or shaved Parmesan cheese
03 - 1/4 cup toasted pine nuts or slivered almonds
→ Lemon Garlic Dressing
04 - 1/4 cup extra virgin olive oil
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 2 cloves garlic, minced
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper to taste
# How to Make:
01 - Place chopped kale in a large salad bowl. Sprinkle with pinch of salt and massage leaves with hands for 1–2 minutes until softened and bright green.
02 - Whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper in small bowl or jar until well combined.
03 - Pour dressing over kale and toss thoroughly to coat leaves evenly.
04 - Sprinkle Parmesan cheese and pine nuts or almonds over salad. Toss lightly to combine.
05 - Serve immediately or let sit 5 minutes to allow flavors to meld.
# Expert Tips:
01 -
- The kale stays tender for days, meaning you can meal prep this without that sad, wilty salad situation
- That zesty dressing doubles as a brilliant marinade for grilled chicken or roasted vegetables
02 -
- Skip the massaging step and you will remember why people think they hate kale
- Letting the dressed salad rest for even 5 minutes transforms it from good to extraordinary
03 -
- Use a Microplane to zest your lemon, avoiding the bitter white pith beneath
- Massage kale with olive oil instead of salt for a richer, more luxurious texture