Kale and Parmesan Salad

Kale and parmesan salad is fresh, crisp, and full of bright flavor. The lemon dressing softens the kale just enough while adding a tangy kick. It’s an easy salad that works perfectly as a side or a light main dish.

Course Salad, Salads, Sides

Cuisine American, International

Keyword best kale salad, crunchy, curly kale, grated parmesan, kale leaves, kale salad, lemon juice, massage, olive oil, parmesan, parmesan cheese, salad, salad recipe

Prep Time 10

Servings Servings

Calories 179kcal

Author Zuzana Paar

Equipment

Ingredients

1 Piece Kale Bunch large -stems removed, leaves chopped
3 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
1 teaspoon Honey
1 teaspoon Dijon Mustard
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ Cup Parmesan Cheese shredded
¼ Cup Sliced Toasted Almonds
Lemon Peel Zest optional

US Customary - Metric

Instructions

Rinse and de-stem kale, chop into bite-sized pieces, and spread evenly on a plate or in a salad bowl.
Whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth and fully combined.
Drizzle dressing over kale and massage gently for 1–2 minutes to soften the leaves and improve flavor absorption.
Top with Parmesan cheese and sliced almonds, toss lightly, and finish with lemon zest for a bright, fresh touch.

Notes

Go for fresh kale: Fresh leaves give the salad a better crunch and taste. Look for deep green leaves without yellow spots.
Shave the Parmesan: Thin shavings let the cheese melt slightly into the kale. This makes every bite richer and more flavorful.
Add a splash of lemon: A little lemon juice brightens up the salad. It balances the earthy taste of kale with fresh, zesty notes.
Let it sit a bit: Give the salad a few minutes before serving. This helps the flavors mix and makes the kale slightly softer.

Nutrition