Lemon Parm Kale Salad
A bright and crunchy salad featuring fresh kale, tangy lemon, and savory Parmesan, perfect for quick lunches or as a side dish.
Ingredients
Salad Ingredients
- 1 bunch Kale, curly or lacinato, thick stems removed Chop or tear into bite-sized pieces.
- 1 each Fresh lemon juice About 1 lemon, adjust to taste.
- 3 tablespoons Extra-virgin olive oil Adds richness; can use a neutral oil if preferred.
- 1/2 cup Parmesan cheese, freshly grated Best flavor; pre-grated works in a pinch.
- to taste Salt To taste.
- to taste Freshly ground black pepper To taste.
- 1 cup Croutons Store-bought or homemade for crunch.
Instructions
Preparation
- Wash the kale, remove tough stems, and chop or tear into bite-sized pieces. Place the greens in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, a pinch of salt, and several grinds of black pepper until slightly emulsified. Taste and adjust seasoning.
- Pour the dressing over the kale and toss thoroughly so every leaf is coated. Let it sit for 2–5 minutes to soften slightly or massage the leaves gently for a more tender texture.
- Grate Parmesan over the dressed kale and toss again so the cheese clings to the leaves.
- Scatter croutons on top for crunch and serve immediately.
Notes
For a dairy-free option, omit Parmesan and add toasted nuts or nutritional yeast for savory umami. This salad is best eaten fresh, but can be stored in an airtight container for up to 24 hours.