Garlic Lemon Parmesan Kale Salad (Printable)
Fresh massaged kale with zesty garlic-lemon dressing, Parmesan, and toasted nuts for a vibrant 15-minute dish.
# What You’ll Need:
→ Salad Components
01 - 1 large bunch (about 8 cups) curly kale, stems removed, leaves chopped
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 Steps:
01 - Place chopped kale in a large bowl, sprinkle with pinch of salt, and massage leaves with hands for 1-2 minutes until softened and bright green
02 - Whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper in small bowl or jar until thoroughly 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 stand for 5 minutes to allow flavors to meld together
# Expert Advice:
01 -
- The massage technique completely changes the texture making raw kale feel tender and almost cooked
- This salad keeps beautifully in the fridge for days unlike delicate greens that wilt within hours
02 -
- Skip the massage step and your salad will be tough and bitter, no amount of dressing fixes that
- Let the dressed salad sit for at least five minutes before serving to let the flavors really sink in
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 quick salads all week