This vibrant Lemon Parm Kale Salad is a game-changer for anyone who finds kale too tough or bitter. The secret lies in massaging the leaves, a technique I’ve perfected through countless tests to transform them into a tender, flavorful base. The bright lemon and savory parmesan create a simple yet unforgettable dressing that makes this salad a crave-worthy side or light main.

Lemony Parmesan Kale Salad

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

2 Bunches Curly Kale
1 Cup Croutons
1/2 Cup Freshly Grated Parmesan Cheese
1/4 Cup Olive Oil
1/4 Cup Lemon Juice
3 Cloves Garlic
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

Instructions

Start by preparing the kale; remove and discard the stems, then wash the leaves thoroughly with water and place in a bowl.
Next, add about 1 teaspoon of sea salt to the kale and use your hands to massage the salt into the kale, until it begins to soften. This should take about 1-2 minutes.

Next, chop or crush your croutons finely and add them to the bowl.
The, prepare the dressing, by mixing together the remaining ingredients (the olive oil, lemon juice, garlic, and black pepper) in a small bowl until they're fully combined.

Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
Serve immediately, or store in an airtight container in the fridge for up to 2-3 days. Enjoy!

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Lemony Parmesan Kale Salad Recipe