Lemony Kale Salad Recipe

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Lemony Kale Salad Recipe: It’s here—your new favorite salad for summertime. This salad, called Lemony Parmesan Kale Salad, is so flavorful and bright that you won’t even realize it’s healthy. 😉 In addition to being grain-free and gluten-free, this salad only requires 8 basic ingredients, making it an ideal weeknight meal!

How many of you, friends, have visited the salad bar at Whole Foods? Though it might not seem like the most fascinating place on earth, I really adore it. Not only is it a terrific method to quickly put together a nutritious salad, but their premade salads taste amazing as well. In example, there was this one salad—true story—that I used to eat every week that had lemon, kale, and parmesan in it. This specific salad was so delicious that I felt compelled to make a duplicate. This Lemony Parmesan Kale Salad was created as a result!

 

Lemony Kale Salad Recipe

Lemon Kale Salad - Ahead of Thyme

 

INGREDIENTS

  • 2 Bunches Curly Kale
  • 1 Cup Croutons
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 1/4 Cup Olive Oil
  • 1/4 Cup Lemon Juice
  • 3 Cloves Garlic
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper

 

INSTRUCTIONS

  • To begin, prepare the kale by removing and discarding the stems, then thoroughly washing the leaves in water and putting them in a basin.

 

  • After that, toss in about 1 teaspoon of sea salt and massage the kale with your hands until it starts to soften. This ought should take one or two minutes.

 

  • Next, add your finely chopped or crushed croutons to the bowl.

 

  • Then, make the dressing by combining the remaining ingredients in a small bowl, stirring to properly combine: olive oil, lemon juice, garlic, and black pepper.

 

  • Add the dressing to the salad, then top with the grated Parmesan cheese, tossing to mix well.
  • Serve immediately, or store in an airtight container in the fridge for up to 2-3 days. Enjoy!

 

ALSO SEE

Lemon Orzo with Asparagu

 

FAQs AND QUESTIONs

 

 

How to Make Lemony Kale Salad

 

  • Here’s the funny thing about kale—it’s sold in bunches that are not consistent by weight. Is this a kale-spiracy? Quite possibly. This recipe calls for specifically for one medium-to-large bunch of Tuscan kale, which is about eight ounces by weight. If your kale bunches are quite small, you might even need two of them.

 

  • The recipe offers a suggested range of lemon juice since kale bunches vary in size, and even a bit in flavor from one bunch to the next. We’ll start with one tablespoon, and you can add up to one more to taste at the end. You want the salad to taste a little puckery because the tartness of the lemon helps counter the bitterness of the kale.

 

  • You’ll need to finely shred and massage the kale for best results. This sounds fussy, but it’s not very difficult, I promise! Finely shredding the kale yields an awesome texture, which is improved further by massaging the kale. If you’ve ever struggled to eat a poky, large-leafed kale salad, this one is a totally different ballgame. You’ll find the full how-tos in the recipe below, and you can see these techniques in action in the video.

 

  • Pecorino romano vs. Parmesan: Pecorino is my top pick, but Parmesan will work if that’s what you have. They’re similar because they’re both aged hard cheeses, though pecorino is made from sheep’s milk and Parmesan is from cow’s milk. Pecorino has a sharper flavor, and it’s more salty, so it really stands out more in this salad. The salty aspect is a plus because salt helps counter the bitterness of the kale (you can always add another pinch of salt, to taste, if needed).

 

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