Garlic Lemon Parmesan Kale Salad (Printable)

Fresh kale massaged with zesty garlic-lemon dressing and topped with savory Parmesan cheese and toasted nuts.

# What You Need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed, 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 Cook:

01 - Place chopped kale in a large salad bowl. Sprinkle with a pinch of salt and massage leaves with hands for 1-2 minutes until softened and bright green.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper 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 distribute evenly.
05 - Serve immediately or allow to rest for 5 minutes for flavors to meld together.

# Expert Tips:

01 -
  • The lemon garlic dressing cuts through the kale's natural bitterness perfectly
  • It actually tastes better after sitting for a few minutes, making it perfect for meal prep
  • The combination of salty Parmesan and bright lemon feels surprisingly elegant for something so simple
02 -
  • The massaging step is absolutely critical, without it you're basically chewing on garden clippings
  • This salad actually improves after sitting for 10 to 15 minutes, so don't stress about serving it instantly
  • The dressing makes enough for a fairly heavily dressed salad, scale back if you prefer your greens lightly coated
03 -
  • Toast your nuts in a dry skillet over medium heat, stirring constantly until fragrant and golden, about 2 to 3 minutes
  • If using nutritional yeast instead of Parmesan, start with 2 tablespoons and add more to taste, it's quite potent

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