Lemon Kale Salad
Tender lacinato kale is tossed in a bright dressing of lemon and olive oil and is topped with Parmesan and toasted panko breadcrumbs. This lemon kale salad is fresh, nutritious, and goes with just about any main dish. It’s ready in 15 minutes with 6 simple ingredients, making it perfect for busy weeknights, potlucks, or holiday dinners. The secret? Letting the kale sit with the dressing for a few minutes softens the leaves so there’s no bitterness or tough greens. This salad can convert kale skeptics!
Meet my signature salad!
My cousin first made this for a family Thanksgiving more than a decade ago, and it instantly became a tradition – even the kids (who are now adults!) would request it every year.
Now my kids literally cheer when this salad is on the menu. We plant a few dino kale plants each spring so that we can have this salad at any moment! It’s…
🍋 Bright and fresh: The lemon dressing brings vibrant flavor to every bite.
🥖 Surprisingly special: The crunchy panko makes this feel elevated, not just another salad.
🧀 Caesar-like flavor: Parmesan brings that savory, salty taste we all crave.
💚 Actually tender: Massaging the kale and letting it sit with the dressing for 15 minutes softens it perfectly.
⏰ Ready in 15 minutes: One of the fastest, easiest sides you’ll ever make.
📅 Gets better as it sits: Perfect for potlucks since you can prep it hours ahead.
You’ll also want to try my next time.
This is one of our favorite salads, thank you! –Kristi
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this tuscan kale salad to the table: lacinato kale (also called dinosaur or Tuscan kale), fresh lemon, high-quality olive oil, fresh garlic, shredded Parmesan cheese, butter, and panko breadcrumbs.
Emily’s Tips & Tricks
- Pro tip: Pick the right kale variety! Lacinato kale (dinosaur kale) is far superior to curly kale for raw salads because the leaves are flatter, thinner, and more tender. If you can only find curly kale, definitely massage the leaves with a bit of dressing or olive oil for 2-3 minutes to break down the tough fibers.
- Cooking lesson: Massaging the kale is a really easy way to make raw kale easier (and more delicious) to eat. It’s especially important if you’re making a salad out of green curly kale. To massage, drizzle cut kale with olive oil or lemon juice and rub the leaves gently for a few minutes, they will darken and soften. Lacinato (or dino kale) is my first choice when it comes to kale salads as it is more tender and less bitter than curly kale and massaging isn’t really necessary, but you can do it if you like!
- Additions: Turn this into a main dish salad by adding grilled chicken, chickpeas, or white beans. Dried cranberries or pomegranate seeds add a sweet pop that balances the lemon beautifully.
Lemon Kale Salad Recipe
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (as a side) 1x
- Category: Salad
- Cuisine: American
Description
This lemon kale salad is tender, bright, and packed with flavor. Lacinato kale, fresh lemon dressing, Parmesan, and crunchy panko. YUM!
Ingredients
- 1 bunch lacinato (dinosaur) kale (we want about 6 cups of thinly sliced kale)
- juice and zest from 1/2 lemon
- 2 Tbsp. olive oil
- 1 clove garlic, minced (or use citrus zester!)
- 1/4 tsp. sea salt
- freshly cracked pepper to taste
- 1 Tbsp. butter
- 1/2 cup panko breadcrumbs
- 2 Tbsp. shredded parmesan (or more to taste!)
Instructions
- In a large salad bowl, whisk together lemon zest, lemon juice, olive oil, garlic, sea salt, and black pepper.
- Wash and dry kale. Remove stems and stack kale leaves on top of each other. Slice into really thin ribbons and add to the salad bowl with kale.
- Toss together until combined and lightly massage for a minute or two (this is gently squeezing the kale leaves in your hands). Let it sit for at least 15 minutes.
- Toast breadcrumbs. Melt butter in a small nonstick skillet over medium-low heat and add panko bread crumbs. Stir frequently and cook until golden brown, removing from the heat and transferring to a bowl immediately to stop cooking. (Alternatively, you can skip this step, but it makes it so much better!)
- Sprinkle parmesan and toasted bread crumbs over the salad, toss together, and serve.
Notes
Storage: Store leftover salad in an airtight container in the refrigerator for 1-2 days. The panko will soften as it sits, but the flavor is still delicious. For the best texture, store the dressed kale separately from the panko and Parmesan, then add those toppings right before serving.
Ingredients: Lacinato kale is sometimes labeled as dinosaur kale or Tuscan kale – they’re all the same variety. Look for leaves that are dark green and crisp. If you’re using curly green kale instead, massage the leaves after slicing to soften them, or the salad will be too tough.
Prep ahead: You can prep this salad in stages: mix the dressing up to 2 days ahead and store at room temperature, slice the kale 1-2 days ahead and refrigerate, or dress the entire salad a few hours before serving (just hold back the panko and Parmesan to add at the last minute for maximum crunch).
Tools: A citrus zester makes quick work of both the lemon zest and the garlic. It’s a kitchen must!
Serve with: This salad pairs beautifully with just about any main dish; try it alongside grilled chicken drumsticks, panko salmon, pizza, pasta, or holiday favorites like roast turkey or ham. It’s also perfect for potlucks and picnics since it travels well and doesn’t wilt like lettuce-based salads.
Serving Suggestions
This salad can truly be paired with just about anything! Here are a few of our favorites, in addition to staples like pizza and pasta:
- Grilled Chicken Drumsticks
- Lemon Baked Halibut
- Creamy Boursin Pasta
- Holiday ham or turkey
- Naan Pizza
More Salad Recipes
If you love this healthy kale salad, you might want to give one of these other easy salad recipes a try next time:
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and over 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!
what a gorgeous salad! it’s like my fave pasta but in salad form. 🙂 glad you got so much done this weekend…i was supposed to have to work monday but we had an ice/snow day…and today is another one. i’m loving this 4 day weekend 🙂
Ooooh, lucky you! Hope you get to have some fun time in the kitchen, stay warm!
This looks so yummy and simple! I haven’t made a lot of kale salads, but I’m gonna have to try this one out 🙂 I have a huge bag of lemons I need to start using.
This is the perfect use for lots of lemons! 🙂
Such a beautiful kale salad and it has my favorite type of kale in it – lacinato! I haven’t had any in a while, seeing this is making me want to go out in search of some (I know the place!).
It’s my favorite variety too!
YUMMY! I can’t believe you’re getting so close, mama!
I’ve been terrible about eating my greens this winter, and this looks like the perfect thing to make to start again! Hooray for the crib!
This is one of our favorite salads, thank you!
I feel the same way! Glad you enjoyed.