Garlic Lemon Parmesan Kale Salad (Print View)

Fresh massaged kale with tangy lemon-garlic dressing and nutty Parmesan.

# What You 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 the chopped kale in a large salad bowl. Sprinkle with a pinch of salt and gently massage the 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 the leaves.
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 the flavors to meld.

# Expert Hints:

01 -
  • The zesty garlic lemon dressing transforms raw kale into something craveable and fresh
  • It comes together in fifteen minutes but tastes like something from a fancy restaurant
02 -
  • Never skip massaging the kale or you will end up with tough bitter leaves instead of tender ones
  • The salad actually improves after sitting for five minutes as the dressing softens the kale further
03 -
  • Use a microplane for the garlic so it practically melts into the dressing
  • Let the salad rest for at least five minutes before serving for the best texture

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