Description
This vibrant and refreshing Lemon Parmesan Kale Salad features tender kale, a zesty lemon dressing, and a generous sprinkle of Parmesan cheese. It’s a light yet satisfying salad that’s perfect as a side or a light meal.
Ingredients
Scale
- Fresh kale (curly or lacinato) – 6 cups (about 1 medium bunch)
- Olive oil – 2 tablespoons (for massaging and in dressing)
- Fresh lemon juice – 2 tablespoons (about 1 lemon)
- Parmesan cheese (grated or shaved) – 1/2 cup
- Garlic (minced) – 1 clove
- Dijon mustard – 1 teaspoon
- Honey – 1 teaspoon (or maple syrup for a vegan option)
- Salt – 1/2 teaspoon (adjust to taste)
- Pepper – 1/4 teaspoon (adjust to taste)
- Red pepper flakes (optional) – 1/4 teaspoon (for heat)
Instructions
- Prepare the Kale: Remove the tough stems and tear the kale into bite-sized pieces. Wash and dry thoroughly.
- Massage the Kale: Drizzle olive oil over the kale and massage for 1-2 minutes to make it more tender.
- Make the Dressing: Whisk together lemon juice, olive oil, Dijon mustard, garlic, honey, salt, and pepper. Add red pepper flakes if desired.
- Toss the Salad: Pour the dressing over the kale and toss well to coat.
- Add the Parmesan: Sprinkle freshly grated or shaved Parmesan on top and toss again.
- Serve: Let the salad sit for 10-15 minutes for the flavors to meld before serving. Optional: garnish with toasted nuts or seeds.
Notes
- Kale Prep: Massaging the kale makes it tender and reduces bitterness.
- Vegan Version: Use maple syrup instead of honey and substitute Parmesan with plant-based cheese or nutritional yeast.
- Make-Ahead: To keep the salad crunchy, store the dressing separately and add it right before serving.
Nutrition
- Serving Size: 1 salad serving
- Calories: 170
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg