Description
Zesty lemon parmesan kale salad brings Mediterranean sunshine to your plate, dancing with tangy citrus and sharp cheese. Crisp kale leaves create a refreshing canvas for bold flavors, inviting you to savor each vibrant bite.
Ingredients
Scale
Vegetables:
- 1 large bunch curly kale or lacinato kale, stems removed and chopped (about 6 cups)
Cheese and Nuts:
- ½ cup shaved or grated Parmesan cheese
- ¼ cup sliced almonds or pine nuts (optional, for crunch)
Dressing Ingredients:
- ¼ cup (60 milliliters) fresh lemon juice (about 2 lemons)
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon honey or maple syrup (optional, for balance)
- Fresh cracked black pepper, to taste
Instructions
- Craft a vibrant, zesty dressing by whisking lemon juice, olive oil, tangy mustard, minced garlic, salt, and a touch of honey in a small mixing vessel until fully emulsified.
- Transfer freshly chopped kale leaves into a spacious mixing bowl, creating a verdant base for the salad.
- Drizzle the prepared dressing generously over the kale, ensuring complete coverage of the leafy greens.
- Using clean hands, tenderly massage the kale for several minutes, breaking down the tough fibers and allowing the leaves to soften, darken, and absorb the dressing’s robust flavors.
- Sprinkle delicate shavings of Parmesan cheese over the massaged kale, creating a rich, savory layer.
- Scatter crunchy, toasted almonds across the salad for an added textural dimension and nutty undertone.
- Gently toss all ingredients together, ensuring an even distribution of dressing, cheese, and nuts.
- Finish the salad with a generous grinding of fresh cracked black pepper, adding a subtle heat and aromatic complexity.
- Serve immediately for maximum crispness, or allow the salad to rest briefly, letting the flavors meld and intensify.
Notes
- Massaging kale breaks down tough fibers, making it more tender and easier to digest, transforming the leafy green from potentially bitter to deliciously soft.
- Letting the salad rest for 10-15 minutes allows flavors to meld together, creating a more harmonious and deeply seasoned dish that tastes even better.
- Use fresh, crisp kale for the best texture and remove thick stems to ensure a more pleasant eating experience without tough, chewy bits.
- Swap almonds with toasted pine nuts or pumpkin seeds for different nutty flavors, or make it vegan by replacing Parmesan with nutritional yeast for a similar cheesy taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 8 mg