Lemon-garlic Kale Salad
This refreshing Lemon-Garlic Kale Salad is packed with nutrients and flavor. The tangy lemon dressing complements the hearty kale perfectly, making it a great side dish or light meal.
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 salad tongs or serving utensils
- 1 knife
- 1 cutting board
Ingredients
- 8 cups kale leaves, chopped About 1 large bunch.
- 1 tablespoon olive oil
- 2 tablespoons lemon juice Freshly squeezed.
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese Optional.
- ¼ cup cherry tomatoes, halved Optional.
- ¼ cup almonds or walnuts, chopped Optional.
Instructions
- Wash the kale leaves thoroughly under cold running water. Remove the tough stems and chop the leaves into bite-sized pieces.
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk or stir until well combined to create the dressing.
- Add the chopped kale to the bowl with the dressing. Using salad tongs or your hands, massage the kale for about 2-3 minutes to soften the leaves and enhance the flavor.
- If desired, sprinkle the grated Parmesan cheese, halved cherry tomatoes, and chopped nuts over the salad.
- Toss everything together until the kale is well coated and the toppings are evenly distributed.
- Serve immediately, or let it sit for 5-10 minutes to allow the flavors to meld.
Notes
For a vegan option, omit the Parmesan cheese or substitute it with nutritional yeast.
Feel free to add other vegetables or protein sources such as grilled chicken or chickpeas to make it more filling.
Leftover salad can be stored in the refrigerator for up to 2 days, but the kale may lose some crispness.