Garlic Lemon Parmesan Kale Salad (Printable)
Fresh kale massaged to tenderness with bright garlic-lemon dressing, Parmesan, and toasted nuts.
# What You'll Need:
→ Salad Base
01 - 1 large bunch curly kale (about 8 cups), stems removed, leaves chopped
02 - 1/2 cup grated or shaved Parmesan cheese
03 - 1/4 cup toasted pine nuts or slivered almonds (optional)
→ 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:
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 all leaves evenly.
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 together.
# Expert Tips:
01 -
- The lemon garlic dressing hits every bright, savory note you want without overwhelming the kale
- It actually gets better after sitting for a few minutes, making it perfect for prep ahead or potlucks
02 -
- Massaging kale isn't optional—it breaks down the tough cellulose and removes that bitter, raw taste
- The dressing amount might look generous, but sturdy kale handles it well without getting soggy
03 -
- Buy kale with deep, dark green leaves and avoid any yellowing or wilted pieces
- If the kale feels especially thick or tough, give it an extra minute of massage time