why make this recipe
Fresh Lemon Parmesan Kale Salad is a vibrant and healthy dish that brings together the bright flavors of lemon and the rich taste of Parmesan cheese. This salad is not only simple to make, but it’s also packed with nutrients. Kale is a superfood, rich in vitamins and minerals, making this salad a fantastic addition to any meal. Plus, the dressing helps to soften the kale, making it more enjoyable to eat. Whether you’re looking for a light lunch or a side dish for dinner, this salad is a refreshing choice!
how to make Fresh Lemon Parmesan Kale Salad
Ingredients:
- 6 cups Kale (Fresh, preferably Lacinato or curly kale, chopped into bite-sized pieces.)
- 1/4 cup Lemon Juice (Freshly squeezed for best flavor.)
- 1/2 cup Parmesan Cheese (Finely grated, high-quality Parmesan.)
- 1/4 cup Olive Oil (Extra virgin olive oil.)
- 1 clove Garlic (Minced.)
- 1/2 teaspoon Salt (Sea salt, adjust to taste.)
- 1/4 teaspoon Pepper (Freshly ground black pepper.)
- 1 cup Cherry Tomatoes (Halved, optional for sweetness and color.)
- 1 whole Avocado (Diced, optional for creaminess.)
Directions:
- Wash the kale leaves under cold water, remove the stems, and chop into bite-sized pieces.
- Transfer the chopped kale into a large mixing bowl.
- In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the kale and massage it into the leaves for 2-3 minutes.
- Add the grated Parmesan cheese and toss gently to combine.
- If using, fold in the cherry tomatoes and diced avocado gently.
- Taste and adjust seasoning as needed, then serve immediately or let sit for 10-15 minutes to enhance flavors.
how to serve Fresh Lemon Parmesan Kale Salad
You can serve Fresh Lemon Parmesan Kale Salad as a main dish or as a side salad. It pairs well with grilled chicken, fish, or other proteins. The salad is also perfect for potlucks, picnics, or as a simple meal prep option for the week.
how to store Fresh Lemon Parmesan Kale Salad
To store leftover salad, keep it in an airtight container in the fridge. It’s best to consume it within 1-2 days. If you’ve added avocado or cherry tomatoes, the salad might not stay fresh as long, so it’s better to add them just before serving.
tips to make Fresh Lemon Parmesan Kale Salad
- For a softer kale texture, let the salad sit for about 10-15 minutes after mixing in the dressing. This allows the flavors to meld.
- Feel free to adjust the amount of lemon juice and Parmesan to suit your taste preferences.
- Try adding nuts or seeds for an extra crunch and boost of nutrition.
variation (if any)
You can customize this salad by adding ingredients like nuts, seeds, or other vegetables. For example, walnuts or sunflower seeds can add a nice crunch. Substitute the Parmesan with a dairy-free cheese option for a vegan version, or add roasted chickpeas for extra protein.
FAQs
Q: Can I use pre-washed kale?
A: Yes, pre-washed kale can save time. Just make sure it is still fresh and store it properly.
Q: Is this salad gluten-free?
A: Yes, Fresh Lemon Parmesan Kale Salad is naturally gluten-free.
Q: Can I make this salad ahead of time?
A: You can prepare it a few hours in advance, but it’s best to add the avocado and cherry tomatoes right before serving to keep them fresh.
Fresh Lemon Parmesan Kale Salad
A vibrant and healthy salad featuring kale, fresh lemon juice, and rich Parmesan cheese, perfect for a light lunch or as a side dish.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 6 cups Kale (Fresh, preferably Lacinato or curly kale, chopped into bite-sized pieces)
- 1/4 cup Lemon Juice (Freshly squeezed for best flavor)
- 1/2 cup Parmesan Cheese (Finely grated, high-quality Parmesan)
- 1/4 cup Olive Oil (Extra virgin olive oil)
- 1 clove Garlic (Minced)
- 1/2 teaspoon Salt (Sea salt, adjust to taste)
- 1/4 teaspoon Pepper (Freshly ground black pepper)
- 1 cup Cherry Tomatoes (Halved, optional for sweetness and color)
- 1 whole Avocado (Diced, optional for creaminess)
Instructions
- Wash the kale leaves under cold water, remove the stems, and chop into bite-sized pieces.
- Transfer the chopped kale into a large mixing bowl.
- In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the kale and massage it into the leaves for 2-3 minutes.
- Add the grated Parmesan cheese and toss gently to combine.
- If using, fold in the cherry tomatoes and diced avocado gently.
- Taste and adjust seasoning as needed, then serve immediately or let sit for 10-15 minutes to enhance flavors.
Notes
Try adding nuts or seeds for extra crunch and nutrition. It’s best to consume the salad within 1-2 days if stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg