Garlic Lemon Parmesan Kale Salad (Printable)
Fresh massaged kale with bright lemon-garlic dressing, Parmesan, and toasted nuts. A quick, vibrant dish for any meal.
# What's Needed:
→ Salad Components
01 - 1 large bunch (about 8 cups) curly kale, stems removed, leaves chopped
02 - 1/2 cup grated or shaved Parmesan cheese
03 - 1/4 cup toasted pine nuts or slivered almonds (optional)
→ 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 It:
01 - Place chopped kale in a large salad bowl. Sprinkle with a pinch of salt and gently massage leaves with hands for 1-2 minutes until softened and bright green.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Pour dressing over kale and toss thoroughly to coat all leaves evenly.
04 - Sprinkle Parmesan cheese and pine nuts or almonds over salad. Toss lightly to incorporate.
05 - Serve immediately or allow to rest for 5 minutes for flavors to meld.
# Tips for Success:
01 -
- The kale stays fresh and crisp for days, making it perfect for meal prep
- The dressing transforms bitter raw kale into something completely addictive
02 -
- The massage step is not optional, it chemically changes the leaves from tough to tender
- Letting the dressed kale sit for 5 minutes before serving transforms it from good to exceptional
03 -
- Remove kale stems completely, they never soften no matter how much dressing you use
- Taste the dressed kale before adding more salt, Parmesan adds plenty on its own