Simple Lemon Kale Salad is dressed with a flavorful lemon dressing and topped with parmesan and bread crumbs.
How was your weekend? The long weekend felt SO good. After a few busy weeks at work (I just finished my last big project before my leave!) and getting sick with a cold last week, the three-day break was amazing. We didn’t do anything super exciting, but finished up a bunch of small projects which I was really happy about. (I love crossing things off my list.) And we finally have a crib so the nursery is really starting to come together.
I also spent a lot of time in the kitchen, working on some food projects (you’ll see some of them soon!) and trying out a few recipes that have been on my list. But this kale salad isn’t anything new.
I’ve been wanting to make it for you since….oh, THANKSGIVING!
Last year my cousin introduced me to this salad and this past Thanksgiving I made it – because no Thanksgiving (in California) is complete without some kale.
It’s SO good and will convert any kale non-believers. (Are there any left in the world?!) The dressing is really bright with tons of lemon flavor and the parmesan cheese and bread crumbs take this salad from a ‘I’ll force myself to eat it because it’s good for me’ kale salad to a ‘there isn’t enough kale salad’ salad! I had numerous requests for the recipe, so I know it’s a good one. (Also, it feels really strange to be talking about Thanksgiving.)
How simple is it?
First you cut the kale as thinly as you can. I like to remove the stems and then layer a few of the leaves on top of each other to easily slice. A note about the kale: for this salad, lacinato (dinosaur) kale works best so try to find it if you can. The leaves are darker and flatter but it’s pretty common so it shouldn’t be too hard to find.
The dressing is a simple mix of lemon juice and zest, garlic, olive oil and salt and pepper. A note about the garlic: I love using the zester to grate the garlic instead of mincing it as it almost creates a paste. It ensures that there aren’t any big clumps of garlic to bite into and the zester is already out anyway! 🙂
You can go in a few directions for this salad. It’s the perfect side to grilled fish or braised meat but you could also turn it into a main-dish salad with some grilled chicken and garbanzo beans. Just make it, you’re going to love it!Print
- 1 bunch lacinato (dinosaur) kale
- juice and zest from 1 lemon
- 1 1/2 Tbsp olive oil
- 1 clove garlic, minced (or use citrus zester!)
- salt and pepper
- 2 Tbsp shredded parmesan
- 2 Tbsp bread crumbs
- Wash and dry kale.
- Remove stems and thinly slice. (Into really thin ribbons)
- Whisk together lemon zest and juice, olive oil and garlic.
- Season with salt and pepper.
- Toss dressing with kale and lightly massage until combined. Let sit for at least 15 minutes.
- Sprinkle parmesan and bread crumbs over salad and serve.
- Calories: 243
- Sugar: 1 grams
- Fat: 13 grams
- Carbohydrates: 26 grams
- Fiber: 5 grams
- Protein: 10 grams