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Kale Salad with Lemon and Parmesan is my go-to when I want something fresh and bright. The leaves become soft and tender instead of bitter and tough. Tangy lemon dressing brightens everything, while Parmesan and toasted almonds add salty, nutty richness. You’ll be shocked at how good kale can taste when it’s done right.
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I make this simple kale salad for light lunches, weeknight dinners, and when I want something healthy that actually tastes good. It’s perfect for meal prep because it holds up without getting soggy and tastes better as it sits. You can make it year-round with simple ingredients you probably already have. It stays fresh in the fridge for 2 to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Kale Salad with Lemon and Parmesan with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step to make the best kale salad recipe that’s both tender and flavorful.
Prepare Kale
Prep kale by washing it first, and then using a salad spinner to dry washed kale thoroughly. Finely chop it into bite-sized pieces so it’s much easier to chew. Add the chopped kale to a big mixing bowl; a large bowl gives you plenty of room to work the dressing in later.
I use large curly kale, which has ruffled leaves that hold dressing well, but you can also use Italian kale, Russian red kale, or Tuscan kale (also called dinosaur kale or cavolo nero) for a slightly sweeter flavor.
Make sure you’ve removed the tough kale stems beforehand because they won’t soften no matter how much you massage them. A sharp chef’s knife lets you cut those parts easily.
Make the Lemon Dressing
In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, honey, Dijon mustard, salt, and black pepper until everything is well combined and emulsified.
The honey balances the tartness of the lemon, while the Dijon adds a subtle tangy depth. Use a mini whisk to get the dressing smooth and creamy.
Massage Kale
Pour the dressing over and use clean hands to massage the kale for 1 to 2 minutes. You’ll notice the leaves start to darken and soften as you work the dressing into them.
This step breaks down the tough fibers and makes the kale tender and easier to chew. Don’t skip it or you’ll end up with a chewy, bitter salad.
Add Parmesan and Almonds
Toss in the grated Parmesan and toasted almonds, then mix until everything is evenly coated. The Parmesan clings to the dressed kale leaves, adding salty richness to every bite, while the almonds bring crunch and a nutty flavor that balances the brightness of the lemon.
You may also try feta cheese or goat cheese instead of Parmesan for a tangier, creamier flavor that pairs beautifully with lemon juice.
For a buttery, delicate crunch, you may swap in toasted pine nuts for almonds. I use a heavy-bottomed cast-iron skillet to get the nuts really nice and evenly toasted.
Garnish and Serve
Transfer the massaged kale salad to a serving bowl and top with lemon zest, if using. The zest adds an extra burst of citrus aroma without making the salad more acidic. Use a zester to zest your lemon fresh.
Serve immediately or chill for up to 30 minutes before serving. Use a porcelain salad bowl for a beautiful presentation. Enjoy!
If you’re taking this raw kale salad to a potluck, picnic, or work lunch, pack it in an airtight container with a tight-fitting lid or an insulated salad lunch container to keep it fresh. It holds up well for several hours without wilting, making it one of the best salads for travel.
Keep it cool with an ice pack if you’ll be transporting it for more than an hour. You can also pack the dressing separately and massage it into the kale right before serving for maximum freshness.
Kale Salad with Lemon and Parmesan
Ingredients
- 8 ounces large kale stems removed and leaves chopped
- 3 tablespoons fresh lemon juice about 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- ¼ cup toasted almonds sliced or chopped
- Lemon zest optional, for garnish
Instructions
- Add chopped kale to a large bowl.8 ounces large kale
- In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined.3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper
- Pour the dressing over the kale. Use clean hands to massage it for 1–2 minutes until the leaves soften and darken.
- Toss in the Parmesan and toasted almonds. Mix until everything is evenly coated.¼ cup grated Parmesan cheese, ¼ cup toasted almonds
- Transfer to a serving bowl and top with lemon zest, if desired. Enjoy fresh!Lemon zest
Notes
Nutrition
How to Store Leftovers
Store leftover kale salad in an airtight container in the fridge for 2 to 3 days. The dressed kale stays tender and doesn’t get soggy like other leafy greens, which makes it great for meal prep.
You can eat it cold straight from the fridge or let the salad sit at room temp for 10 minutes to take the chill off.
The almonds may soften slightly after a day or two, but the salad will still taste fresh and flavorful. I don’t recommend freezing it because the texture of the kale and Parmesan won’t hold up well once thawed.
What to Serve With Kale Salad with Lemon and Parmesan
This is an absolutely delicious salad alongside grilled chicken, baked salmon, or roasted pork tenderloin for a light, balanced meal. It also pairs perfectly with pasta dishes like garlic shrimp linguine or creamy carbonara because the bright lemon cuts through rich, heavy flavors.
I love pairing it with crusty bread and tomato soup for a simple vegetarian lunch. It works great as part of a bigger spread at potlucks or barbecues, and goes well with quinoa bowls, dried cranberries, grain salads, or roasted vegetables.
The Parmesan and almonds make it filling enough to stand on its own as a light lunch, but you can also bulk it up with chickpeas, grilled tofu, toasted breadcrumbs, sunflower seeds, or hard-boiled eggs for extra protein.
More Easy Recipes for You to Try at Home
I love making different kinds of tasty salads, and here are my favorite ones so far.
