This kale salad recipe uses lemon, Parmesan, and garlic to make a fresh, flavor-packed side that stays crisp for hours and pairs with almost any meal!
There’s a version of kale salad that turned me into a believer in this leafy green: and it’s this one. It’s bright, lemony, a little salty from Parmesan, with just enough garlic to make it interesting. Every time I make it, I can’t stop eating it!
What makes it so delicious is the dressing: kale doesn’t need something thick or creamy. The dressing is a lemon forward, olive oil vinaigrette that also tenderizes the raw kale at the same time. I’ve served this easy salad to so many people and they always say something like: “This is the best kale salad ever! Who knew that eating raw kale could taste so good?“
Why You’ll Love This Recipe
- Bold, delicious flavor: The combination of lemon, garlic, and Parmesan makes eating kale taste like a treat
- Fast prep time: It takes about 15 minutes with no cook time required
- Easily adaptable: Swap in feta, add chickpeas, toss in dried cranberries or toasted almonds: it’s easy to make it your own
5-Star Reader Reviews
“Loved this! So refreshing and clean. I added asiago cheese ribbons and pine nuts! So yummy!” -Nancy
“Made it with curly kale and it was so delicious. Even my self-proclaimed kale-haters enjoyed it — already got more kale!” -Dee Anne
Ingredients Needed
Here’s what goes into this kale salad recipe, plus a few notes on each:
- Tuscan kale: This is my favorite type for raw kale salads because of its more mild flavor; look for it labeled as Lacinato or dinosaur kale (see below for more on kale varieties).
- Garlic: Just a small amount goes a long way here
- Olive oil: The base of the vinaigrette
- Fresh lemon juice: A fresh lemon is a must here for flavor; avoid bottled juice
- Parmesan cheese: Use freshly grated if you can. You can also use Pecorino Romano for a sharper, saltier note, or nutritional yeast for a vegan option
- Red pepper flakes: Just a pinch adds a complexity in flavor without too much heat
Best Type of Kale to Use
There are a few types of kale you can find at the grocery store. Most mainstream groceries carry both Tuscan kale and curly kale, found in large bunches in the produce section. The best type for this kale salad recipe is Tuscan kale. It has a milder, sweeter flavor and is more suited for a salad where you’re eating the kale raw. If you can’t find it, curly kale works too! Here’s the difference between the varieties:
- Tuscan kale (also called Lacinato kale or dinosaur kale) has dark green, flat leaves with a scaly pattern on the leaves, hence the dinosaur reference. Its flavor is milder and slightly sweeter than its curly cousin, and it has a tender texture that makes it more pleasant to eat raw.
- Curly kale is brighter green and very curly. Its raw flavor is a little more bitter and spicy, but it can still work in this salad due to the strength of the flavors in the dressing.
For more on how to cut kale, like destemming and chopping tips, I have a dedicated guide.
How to Make Kale Salad
Raw kale can taste pretty bitter, but add a flavor popping Italian-style vinaigrette of lemon, Parmesan cheese, and garlic, and the kale mellows to meld beautifully with the other flavors. The sturdy texture also holds up well in a salad and provides an extra crunch when eating. Here are the basic steps to make this kale salad (or skip to the recipe):
1. Prep the kale. Wash and dry the kale using a salad spinner (any water will dilute the dressing). Remove the tough stems by folding each leaf and pulling or slicing them off, then roughly chop the leaves into bite-sized pieces.
2. Make the garlic paste. This step helps to integrate the garlic into the dressing. Peel and mince the garlic clove, then sprinkle it with kosher salt. Hold the blunt edge of your knife and use the sharp edge to scrape and press the garlic across the cutting board, working it into a smooth paste.
3. Build the dressing. Whisk the paste with olive oil, fresh lemon juice, red pepper flakes, and fresh ground black pepper. Then stir in the freshly grated Parmesan cheese.
4. Toss and finish. Add the chopped kale to a bowl, pour in the dressing, and toss well. Garnish with more lemon zest.
Pro Tip: If you let the salad rest 3–5 minutes to rest before serving, the lemon juice will tenderize the kale leaves and the flavors come together even more!
Make It Your Own
This salad is so easy to customize! Here are a few ideas to try:
- Add protein: Toss in roasted chickpeas for plant-based protein, or top with grilled chicken, sauteed shrimp, or baked salmon to make it a full meal
- Add crunch: Top with toasted almonds, sunflower seeds, or pecans
- Swap the cheese: Try feta or goat cheese instead of Parmesan for a different spin
- Add sweetness: Add dried cranberries or a handful of sliced apple or pomegranate seeds. For this variation I would omit the garlic!
- Make it vegan: Omit the Parmesan and swap in nutritional yeast or a drizzle of tahini for extra savory flavor
How to Serve It
This kale salad is classic and the perfect green salad to pair with for all sorts of dinner recipes. It goes particularly well with Italian recipes, but it truly pairs well with anything! It works in fall, winter, spring or anytime. Here are a few dinner recipes we’d pair it with:
- Pizza like Margherita pizza or these pizza recipes
- Soups like bean soup, chickpea soup, lentil soup, red lentil soup, or white bean soup
- Pasta like vegetarian lasagna, burrata pasta, or truffle mac and cheese
- Vegetarian mains like eggplant Parmesan or eggplant rollatini
- Seafood like shrimp scampi, baked tilapia, baked fish, or pecan crusted salmon
- Chicken like chicken rice soup or Mediterranean chicken
- Holiday tables like for Christmas or Thanksgiving: it looks beautiful and holds up well on a buffet
Storing Leftovers
Most green salads don’t sore well, but dressed kale actually holds up pretty well in the refrigerator. The leaves don’t wilt the spinach or mixed greens do. You can store dressed greens airtight in the fridge for up to 2 days.
For best results with meal prep, store the chopped kale and the dressing separately. Both will keep for up to 3 days. Toss when ready to serve.
Dietary Notes
This kale salad recipe is vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese.
Frequently Asked Questions
Kale is one of the most nutrient-dense vegetables you can eat. It’s a good source of vitamin C, vitamin K, and beta-carotene, along with a solid amount of fiber (see Benefits of Kale). It uses heart-healthy olive oil, and it’s low in saturated fat, cholesterol-free, and relatively low in carbohydrates.
Always wash kale before using it: lemon juice does not sanitize produce. Give the leaves a rinse under cold water and dry them well in a salad spinner before chopping. Excess water dilutes the dressing and makes the salad soggy.
Homemade wins and it only takes about 2 minutes. The garlic paste has a depth of flavor no bottled salad dressing can replicate. If you need a shortcut, look for a good-quality lemon vinaigrette or a light Italian dressing. A creamy Caesar also works well — see my Kale Caesar Salad for that variation.
Make sure to remove the stems of the kale, and don’t over-massage the leaves which can make them mushy. For this recipe, the lemon juice does the tenderizing work: trust it, and resist the urge to overwork the leaves.
Kale Salad
Pin RecipeThis simple and vibrant kale salad will become your go-to! Juicy lemon, salty Parmesan, and a touch of garlic cover the tender leaves for a refreshing, flavor-packed bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 to 4 modest servings 1x
- Category: Salad
- Method: Raw
- Cuisine: Italian
Ingredients
- 1 large bunch Tuscan kale (about 8 ounces)*
- 1 very small or 1/2 medium garlic clove
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 lemon (3 to 4 tablespoons juice, plus zest)
- ¼ cup freshly grated Parmesan cheese
- ⅛ teaspoon red pepper flakes
- Fresh ground black pepper
- Homemade croutons (optional)
Instructions
- Wash and dry the kale. Then destem and roughly chop the kale leaves.
- Peel and mince the garlic clove. Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.
- Place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.
- Toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired). If desired, serve with homemade croutons.
Notes
Kale variety: Tuscan kale (Lacinato/dinosaur kale) is ideal for raw kale salads: its flavor is milder and its texture is more tender. Curly kale works too; just give it an extra minute of hands-on massaging with the dressing before serving.
Make ahead: Store the dressing and chopped kale separately in the fridge for up to 3 days. Already-dressed salad keeps for up to 2 days in an airtight container.
For vegan/dairy-free: Omit the Parmesan and substitute a sprinkle of nutritional yeast if desired.
Yield note: This recipe makes a moderate side salad for 4. Double it if feeding hungry eaters or serving as a main.
Adapted from 101 Cookbooks
More Kale Recipes to Try
from A Couple Cooks https://ift.tt/4FWqU9B
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