Description
Say goodbye to boring salads—this Lemon Parm Kale Salad is about to change how you feel about greens forever.
Ingredients
For the Salad:
- 1 large bunch of curly kale or lacinato kale
- ½ cup freshly grated parmesan cheese
- ¼ cup toasted almonds, walnuts, or pumpkin seeds (optional, for crunch)
For the Dressing:
- ¼ cup extra virgin olive oil
- Juice of 1 lemon (about 3 tablespoons)
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 1–2 teaspoons maple syrup or honey (optional for balance)
- Salt and black pepper to taste
Instructions
Wash and dry the kale thoroughly. Remove the thick stems and finely chop or tear the leaves into bite-sized pieces.
Place the chopped kale in a large mixing bowl. Drizzle with a tablespoon of olive oil and a pinch of salt. Using clean hands, massage the kale for 2–3 minutes until it darkens in color and softens.
In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, garlic, and maple syrup or honey. Season with salt and pepper to taste.
Pour the dressing over the massaged kale and toss until well coated. Add the grated parmesan and mix again. Sprinkle in toasted nuts or seeds for added texture.
Let the salad rest for 5–10 minutes before serving to allow the flavors to develop even more.
This simple method creates a kale parmesan salad that’s not only packed with nutrients but also full of flavor.
Notes
- Use your hands to gently squeeze and rub the kale leaves with a touch of oil and salt.
- Watch for the change: The kale will darken in color and shrink in volume slightly.
- Massage for at least 2 minutes—the more you massage, the more tender it becomes.
- Add lemon juice during the massage to start infusing flavor early.
- Prep Time: 10
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2–4
- Calories: 220
- Fat: 3g
- Carbohydrates: 5g
- Fiber: 22g
- Protein: 2g
Keywords: Lemon Parm Kale Salad