Description
A fresh and nutritious Lemon-Garlic Kale Salad that features tender, massaged kale leaves dressed in a zesty lemon-garlic vinaigrette, complemented by optional Parmesan cheese, cherry tomatoes, and crunchy nuts for added texture and flavor.
Ingredients
Scale
Salad Base
- 8 cups kale leaves, chopped (About 1 large bunch)
Dressing
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (Freshly squeezed)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- 1/4 cup grated Parmesan cheese
- 1/4 cup cherry tomatoes, halved
- 1/4 cup almonds or walnuts, chopped
Instructions
- Prepare the kale: Wash the kale leaves thoroughly under cold running water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces for easier eating.
- Make the dressing: In a large mixing bowl, combine olive oil, freshly squeezed lemon juice, minced garlic, salt, and black pepper. Whisk or stir until all ingredients are thoroughly blended, creating a flavorful dressing.
- Massage the kale: Add the chopped kale to the bowl with the dressing. Using salad tongs or clean hands, massage the kale leaves for about 2-3 minutes to soften them and allow the flavors to penetrate, making the salad more tender and tasty.
- Add toppings: Sprinkle the grated Parmesan cheese, halved cherry tomatoes, and chopped nuts over the dressed kale if using. These add layers of flavor, creaminess, sweetness, and crunch.
- Toss the salad: Gently toss all ingredients together to evenly coat the kale with dressing and distribute the toppings throughout the salad.
- Serve: Serve the salad immediately to enjoy its fresh flavors or let it sit for 5-10 minutes to allow the flavors to meld even more deeply before serving.
Notes
- Massaging the kale is key to making it tender and less bitter.
- Use fresh lemon juice for the best flavor.
- Parmesan cheese, cherry tomatoes, and nuts are optional but add great texture and taste.
- Leftover salad can be stored in an airtight container in the fridge for up to 2 days, but is best eaten fresh.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, massaging
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 2 cups)
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: kale salad, lemon garlic salad, healthy salad, vegetarian salad, massaged kale, easy salad recipe