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Lemon Parm Kale Salad

A bright, cheesy kale salad with a refreshing lemon dressing, perfect for quick dinners and meal prep.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 large bunch kale (curly or lacinato), ribs removed, leaves thinly sliced
Dressing Ingredients
  • 1 each lemon, zested and juiced For bright, fresh acidity
  • 1/3 cup extra-virgin olive oil Base for the silky dressing
  • 1/3 cup freshly grated Parmesan cheese Adds savory, nutty richness
  • 1 tablespoon Dijon mustard Helps emulsify and adds depth
  • 1–2 teaspoons honey or maple syrup Balances the lemon with sweetness
  • 1 small clove garlic, minced Optional, for aromatic punch
  • Salt and freshly ground black pepper to taste
Garnishes
  • a handful toasted pine nuts or sliced almonds For crunch
  • Optional: cherry tomatoes, thinly sliced red onion, or avocado For creaminess and additional flavor

Method
 

Preparation
  1. Wash and dry the kale thoroughly. Strip the leaves from the stems and slice into thin ribbons.
  2. In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, minced garlic (if using), honey, and a pinch of salt. Slowly drizzle in olive oil while whisking to create a glossy dressing.
  3. Place the sliced kale in a large bowl. Pour half of the dressing over the greens and massage with your hands for 1-2 minutes until the leaves soften.
  4. Add the grated Parmesan and toss to combine. Adjust seasoning as needed.
  5. Top with toasted pine nuts or almonds and optional add-ins. Serve immediately or let sit for 10-15 minutes.

Notes

For variations, mix baby greens, add roasted beets, or toss in proteins like warm chicken or chickpeas. To maintain crispness, store dressing separately until serving, or refrigerate dressed salad for up to 24 hours.