This Lemon Parmesan Kale Salad is the kind of side dish that steals the spotlight. It’s tangy, and full of texture, thanks to crisp croutons and a generous sprinkle of Parmigiano-Reggiano. Whether you serve it alongside grilled meats, pan-fried salmon, or as a light lunch on its own, it brings bright, bold flavor to the table.
Kale is the star here, holding up perfectly to the lemony dressing. Massaging the kale makes all the difference, transforming it from tough and fibrous to tender and delicious. And the croutons add just the right crunch to balance out the creamy cheese and zippy dressing.
Helpful Tips
- Massage the kale. Don’t skip this step! It softens the leaves and helps them absorb the dressing.
- Use fresh lemon juice. Bottled lemon juice doesn’t have the same vibrant flavor.
- Add protein to make it a meal. Toss in grilled chicken, chickpeas, or salmon for a more filling salad.
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Lemon Parmesan Kale Salad
Ingredients
- 4 cups kale
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/8 teaspoon black pepper to taste
- 1/3 cup garlic herb breadcrumbs
- 1/4 cup Parmigiano-Reggiano cheese freshly grated
Instructions
- Tear or cut the kale into small pieces and place them in a large salad bowl.
- Add the olive oil and salt and message the kale leaves.
- Pour on the lemon juice, lemon zest, and pepper. Stir to coat.
- Top the salad with breadcrumbs and Parmesan. Toss to coat.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.