Kale Lemon Parmesan Salad

5 from 1 vote

Our Kale Lemon Parmesan Salad recipe actually makes kale taste good! Quick and easy with just a handful of ingredients and a creamy Parmesan dressing to die for. ?

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Australian, Italian

Keyword: kale, parmesan, simple

Difficulty: Easy

Diet: Gluten free, Keto, Low Carb, Vegetarian,

Servings: as a side

Calories: 255kcal

Author: Anastasia Papapetros

Ingredients

For the salad

6 cups shredded kale (1 bunch approx. 6 stems, 170 grams, 6 ounces)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
⅓ cup almonds roasted
⅓ cup semi dried tomatoes
2 tablespoons Parmesan flakes to garnish
Sea salt and cracked black pepper

For the dressing

⅓ cup freshly grated parmesan cheese (Parmigiana Reggiano)
⅓ cup olive oil
¼ cup white wine vinegar
1 small garlic clove minced
1 teaspoon Dijon Mustard

Metric - Imperial

Instructions

1 - Prepare the Kale

Wash your kale leaves under cold running water to remove any dirt then either rip the leafy parts of the kale from the ribs or cut them off with a sharp knife and discard them.
Shred them and place them in a large bowl with 2 tablespoons of olive oil, 2 tablespoons of lemon juice and a teaspoon of sea salt then gently rub the leaves together for approximately 3 minutes. Don’t overdo it as you don’t want your kale to turn to mush.

2 - Blitz the Dressing

Add all the dressing ingredients into a high-speed blender or small food processor, season then blitz until combined.
Taste and adjust seasonings according to your taste.

3 - Assemble Your Lemon Kale Salad

Put all your ingredients in a large mixing bowl, season with sea salt and cracked black pepper, pour over the Parmesan dressing and mix well until the kale is well coated with the dressing.
Arrange the salad in a large salad bowl, garnish with some Parmesan flakes and serve.

Video

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