Garlic Lemon Parmesan Kale Salad (Printable Version)
Fresh kale with tangy garlic-lemon dressing, Parmesan, and toasted nuts for a refreshing 15-minute meal.
# What You'll Need:
→ Salad Components
01 - 1 large bunch curly kale, stems removed and leaves chopped (about 8 cups)
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 pure 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 massage leaves with your hands for 1–2 minutes until softened and bright green.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until well combined.
03 - Pour the dressing over the kale and toss thoroughly to coat all leaves evenly.
04 - Sprinkle the Parmesan cheese and pine nuts or almonds over the salad. Toss lightly to combine.
05 - Serve immediately or let sit for 5 minutes to allow flavors to meld together.
# Expert Suggestions:
01 -
- The massage trick transforms tough leaves into silky greens that actually beg to be eaten
- This dressing hits every note, sharp, creamy, tangy, and it keeps greens fresh for hours
02 -
- Multitask by toasting your pine nuts while you massage the kale, but watch them like a hawk because they burn in seconds
- The salad actually improves after sitting for 10 minutes, which makes it perfect for meal prep or potlucks
03 -
- Buy kale with smaller leaves, they are naturally more tender and require less massaging
- Make double the dressing and keep it in the fridge for instant salads all week