Garlic Lemon Parmesan Kale Salad (Printable View)
Vibrant kale with zesty garlic-lemon dressing and savory Parmesan. Ready in 15 minutes.
# Ingredient List:
→ Salad Base
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
→ 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 large salad bowl. Sprinkle with pinch of salt and massage leaves with hands for 1–2 minutes until softened and bright green.
02 - In small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until well combined.
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 combine.
05 - Serve immediately or let sit for 5 minutes to allow flavors to meld together.
# Expert Suggestions:
01 -
- The kale transforms from bitter and tough to silky and sweet in minutes
- Ready in fifteen minutes flat with zero cooking required
02 -
- The massaging step is not optional, it breaks down the tough cellulose and makes kale actually enjoyable to eat
- This salad actually improves after sitting for five minutes, letting the dressing penetrate further
03 -
- Nutritional yeast works surprisingly well as a vegan alternative to Parmesan, adding the same umami richness
- A microplane makes the finest lemon zest that practically disappears into the dressing