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A close-up of a fork lifting Kale Salad with Lemon and Parmesan, sliced almonds, grated cheese, and lemon zest from a white bowl.

Kale Salad with Lemon and Parmesan

I love making Kale Salad with Lemon and Parmesan when I want something healthy that actually tastes good and holds up for days. The kale becomes soft and tender with a bright lemon dressing, while salty Parmesan and crunchy toasted almonds add richness to every bite. I serve it as a light lunch or dinner side, and it's perfect for potlucks because the dressed kale stays fresh without getting soggy. It keeps in the fridge for 2 to 3 days.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4
Calories 200 kcal

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

I've picked up a few helpful tricks for making the best kale salad.
Remove the stems completely: Kale stems are too tough to eat raw and won't soften even with massaging, so strip the leaves off before chopping.
Massage for the full time: Don't rush the massaging step because it takes at least 1 to 2 minutes for the kale to soften and darken properly.
Toast the almonds yourself: Toasting almonds in a dry skillet for 3 to 4 minutes brings out their nutty flavor and makes them crunchier than raw or pre-toasted ones.
Use freshly grated Parmesan: Pre-grated Parmesan contains anti-caking agents that prevent it from sticking to the kale leaves, so grate it yourself for better flavor and texture.
Pack dressing separately for travel: If you're making the salad more than a few hours ahead, keep the dressing in a small container or a mason jar and massage it into the kale right before serving to keep the almonds crunchy.
Store and prep properly: Keep the salad fresh in the fridge for 2 to 3 days. For best results, store the kale and dressing in separate airtight containers. Do not freeze. Dress the kale salad just before serving for maximum freshness. You can also toast the nuts fresh to keep them crunchy.

Nutrition

Calories: 200kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 5mgSodium: 299mgPotassium: 290mgFiber: 4gSugar: 3gVitamin A: 5721IUVitamin C: 57mgCalcium: 226mgIron: 1mg
Keyword Kale Salad with Lemon and Parmesan, Kale Salad with Parmesan and Lemon
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