Kale and Almond Salad with Lemon and Parmesan
Kale and Almond Salad with Lemon and Parmesan is a fresh, nutrient-rich salad made with tender massaged kale, toasted almonds, tangy lemon dressing, and savory Parmesan cheese. This easy kale salad recipe is crisp, flavorful, and perfect as a healthy side dish or light lunch.
Ingredients
- 1 large bunch kale stems removed and chopped
- ⅓ cup sliced almonds
- ¼ cup grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Additions
- Lemon zest
- Extra Parmesan shavings
- Cracked black pepper
Instructions
- Wash the kale thoroughly and dry it well. Remove the stems and chop the leaves into bite-sized pieces.
- Place the chopped kale in a large mixing bowl.
- Add a small drizzle of olive oil and a pinch of salt to the kale.
- Massage the kale with your hands for 1–2 minutes until the leaves soften and darken slightly.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
- Heat a dry skillet over medium heat and toast the sliced almonds for 2–3 minutes, stirring frequently until lightly golden.
- Pour the lemon dressing over the kale and toss well to coat.
- Add the toasted almonds and grated Parmesan cheese.
- Toss again until everything is evenly combined.
- Let the salad rest for 5 minutes before serving.
Notes
- Massaging the kale is essential to soften the leaves and improve flavor.
- Toast the almonds carefully since nuts can burn quickly.
- Add dressing gradually to avoid overdressing the salad.
- Extra lemon zest can brighten the flavor even more.