Garlic Lemon Parmesan Kale Salad (Print Version)
Tender massaged kale with zesty garlic-lemon dressing, Parmesan, and toasted nuts. A refreshing 15-minute dish.
# What You Need:
→ Salad Components
01 - 1 large bunch (approximately 8 cups) curly kale, stems removed and 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 pure maple syrup
10 - Salt and freshly ground black pepper to taste
# Directions:
01 - Place chopped kale in a large salad bowl. Sprinkle with pinch of salt and massage leaves with hands for 1-2 minutes until softened and vibrant green.
02 - In small bowl or jar, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper until thoroughly emulsified.
03 - Pour dressing over prepared kale and toss thoroughly until leaves are evenly coated.
04 - Sprinkle Parmesan cheese and toasted pine nuts or almonds over salad. Toss gently to distribute toppings evenly.
05 - Let salad rest for 5 minutes to allow flavors to meld, then serve immediately as main course or side dish.
# Expert Tips:
01 -
- The massaging trick transforms tough raw kale into something impossibly tender without losing that satisfying crunch
- One bowl of this makes you feel like you're doing something genuinely good for yourself while actually loving every bite
02 -
- Skip the massaging step and your kale will remain tough and bitter instead of silky and sweet
- Letting the dressed salad sit for about 5 minutes before serving allows the lemon to work its magic even further
03 -
- Use a microplane for the garlic so it practically dissolves into the dressing
- Save the kale stems for smoothies or broth instead of tossing them