Garlic Lemon Parmesan Kale Salad (Printable version)
Fresh kale massaged to perfection, tossed with tangy lemon-garlic dressing and topped with nutty Parmesan and toasted pine nuts.
# What You’ll Need:
→ Salad Components
01 - 1 large bunch curly kale (approximately 8 cups), 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
# How to Make It:
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 bright green in color.
02 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper in small bowl or jar until fully emulsified.
03 - Pour dressing over massaged kale and toss thoroughly to coat all leaves evenly.
04 - Sprinkle Parmesan cheese and toasted pine nuts or almonds over dressed kale. Toss lightly to distribute toppings.
05 - Serve immediately or allow to rest 5 minutes for flavors to meld together.
# Expert tips:
01 -
- The massaging trick transforms tough kale into silky, restaurant-worthy greens
- You probably have everything you need in your pantry right now
02 -
- Massaging kale isn't just a trendy technique, it breaks down tough fibers and makes the nutrients more absorbable
- This salad actually gets better after sitting for 10 minutes, making it perfect for meal prep or potlucks
03 -
- Toast your pine nuts in a dry skillet until golden and fragrant, about 2 minutes
- Make extra dressing and keep it in the fridge for quick salads all week