Lemon Parm Kale Salad
A bright and comforting salad featuring lemon, Parmesan, and kale, perfect for a healthy meal that feels indulgent.
Ingredients
Salad Base
- 1 bunch large bunch of curly kale, stems removed and leaves thinly sliced Sturdy and full of green goodness.
- 1/3 cup extra virgin olive oil For a silky dressing base.
- 2 large lemons, zest and juice Bright, aromatic, and the star of the salad.
- 1/3 cup grated Parmesan cheese Adds that comforting, savory depth.
- 1 to 2 cloves garlic, minced Gentle warmth; adjust to taste.
- 1 tablespoon Dijon mustard For emulsification and tang.
- 1 tablespoon honey or maple syrup Balances the lemon with a touch of sweetness.
- Salt and freshly ground black pepper, to taste
- 1/4 cup toasted pine nuts or chopped walnuts For crunch.
- Optional: thinly sliced apple, cherry tomatoes, or shaved fennel For color and a seasonal twist.
Instructions
Preparation
- Wash and dry the kale well, then remove the tough stems. Stack the leaves, roll them, and slice thinly into ribbons.
- In a jar or small bowl, combine olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper. Shake or whisk until emulsified.
- Place the sliced kale in a large bowl. Pour half the dressing over the greens and use your hands to massage for 1 to 2 minutes.
- Add the grated Parmesan and toasted nuts, then toss with the remaining dressing. Taste and adjust salt, lemon, or honey as needed.
- Let the salad rest for 10 minutes before serving to allow flavors to mingle.
Notes
For a protein boost, toss in shredded rotisserie chicken or chickpeas. Vegan option can use nutritional yeast and maple syrup.