Lemon Parmesan Kale Salad
This vibrant Lemon Parmesan Kale Salad combines tender massaged kale with a zesty lemon vinaigrette, toasted almonds, grated Parmesan, and optional red onion for a refreshing and nutrient-packed dish. Perfect as a side or hearty main when topped with protein.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 bunch curly kale stems removed and leaves finely chopped
- 0.5 cup grated Parmesan cheese
- 0.33 cup toasted sliced almonds
- 0.25 cup finely diced red onion optional
- 2 tablespoons lemon juice freshly squeezed
- 0.5 tablespoon lemon zest
- 0.33 cup olive oil extra virgin
- 0.5 teaspoon dijon mustard
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Wash the kale thoroughly and remove the tough stems. Finely chop the leaves and place them in a large mixing bowl.
- Drizzle 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the kale. Use clean hands to massage the kale for 1-2 minutes until it becomes tender and brighter in color.
- In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, dijon mustard, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the massaged kale and toss to coat evenly.
- Add the grated Parmesan, toasted almonds, and diced red onion (if using). Toss gently to combine.
- Chill the salad for at least 10 minutes before serving to enhance the flavors. Serve fresh.
Notes
For a heartier meal, add grilled chicken, chickpeas, or hard-boiled eggs. The salad holds well for up to 24 hours in the refrigerator, though the almonds may soften slightly.