Lemon Garlic Kale Salad
A vibrant, nutritious salad featuring fresh kale, zesty lemon dressing, and toasted almonds, perfect for any occasion.
Ingredients
For the Salad
- 5-8 oz baby kale leaves or chopped kale
- 1 cup grated parmesan cheese
- ½ cup sliced almonds toasted
For the Dressing
- ⅓ cup lemon juice
- 4 cloves garlic smashed
- 1 teaspoon salt
- ½ cup olive oil
Instructions
Preparation
- Toast the almonds in a skillet over medium heat until golden brown and fragrant. Set aside to cool.
- Smash the garlic cloves by pressing down with the side of a knife.
Making the Dressing
- In a small bowl or mason jar, whisk together the lemon juice and salt. Gradually add the olive oil while whisking until well combined.
- Add the smashed garlic to the dressing and allow it to steep for at least 10 minutes.
- Remove the garlic from the dressing before using.
Assembling the Salad
- In a large salad bowl, combine the kale leaves, toasted almonds, and grated parmesan cheese.
- Drizzle the dressing over the salad and toss to coat evenly.
- Enjoy immediately for the best texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Store dressing separately to retain kale's crispness.