Crisp, flavorful, and ready in just 15 minutes—this Lemon Kale Salad is about to become your new favorite side dish!
Tossed with a zesty lemon-garlic dressing, crunchy toasted nuts, and freshly grated Parmesan, this salad is big on taste with minimal effort.
Plus, no massaging required!
Perfectly pairs with pasta, grilled proteins, or a cozy soup-and-salad combo.
Simple, fresh, and utterly delicious!
For the Salad
- Kale – A nutrient-packed leafy green that adds texture and freshness.
- Parmesan Cheese – Freshly grated for a rich, savory flavor.
- Nuts – Toasted almonds, hazelnuts, Brazil nuts, or macadamia for crunch.
- Ground Black Pepper – Adds a mild, peppery kick.
For the Dressing
- Extra Virgin Olive Oil – A smooth base that enhances all the flavors.
- Lemon Juice – Freshly squeezed for a bright, tangy taste.
- Garlic – A small clove, grated, for a hint of bold flavor.
- Salt – Just enough to enhance the natural flavors.
Lemon Kale Salad with Garlic & Parmesan
Notes
Ingredients
- ½ cup chopped nuts (almonds, hazelnuts, Brazil nuts, or macadamia)
- 1 large bunch of kale (about 6 cups, chopped)
- ¼ cup freshly grated Parmesan cheese
- ¼ cup extra virgin olive oil
- Juice of ½ large lemon (about 2 tbsp)
- 1 small garlic clove, grated
- ½ tsp salt
- Ground black pepper, to taste
Instructions
- Prepare the Kale: Remove the tough ribs from the kale leaves, rinse under cold water, and dry using a salad spinner. Chop into thin strips and place in a large salad bowl.
- Toast the Nuts: In a dry skillet over medium heat, toast the nuts until fragrant, stirring frequently. Transfer to the salad bowl.
- Assemble the Salad: Add the grated Parmesan cheese and toasted nuts to the kale.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper.
- Combine & Serve: Drizzle the dressing over the salad and toss gently until everything is well coated. Serve immediately or within a day for the best flavor.
Nutrition
Calories: 175 kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 3g
Cholesterol: 3mg | Sodium: 266mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g
Vitamin A: 22 IU | Vitamin C: 53mg | Calcium: 80mg | Iron: 2mg
1. Do I need to massage the kale for this salad?
Massaging kale helps break down its tough fibers, making it more tender and less bitter. For this recipe, massaging is optional; however, it can enhance the texture and flavor. To do so, drizzle chopped kale with olive oil and lemon juice, then gently massage for about 2–3 minutes until softened.
2. Can I use pre-washed, bagged kale for this recipe?
Yes, pre-washed, bagged kale is convenient and safe to use. Just ensure it’s thoroughly dried before assembling the salad to prevent excess moisture.
3. What types of nuts work best in this salad?
Almonds, hazelnuts, Brazil nuts, or macadamia nuts are excellent choices. Toasting them enhances their flavor and adds a delightful crunch.
4. How can I make the salad ahead of time?
You can prepare the kale and toasted nuts in advance and store them separately in airtight containers. Assemble the salad and add the dressing just before serving to maintain freshness.
5. Can I omit the garlic if I’m sensitive to it?
Yes, you can skip the garlic if desired. The salad will still be flavorful, especially with the lemon and Parmesan.