Lemon Parmesan Kale Salad
A bright, tangy bowl that transforms plain kale into a crisp, craveable side with lemony vinaigrette and salty Parmesan, perfect for any occasion.
Ingredients
Salad Ingredients
- 1 bunch kale, stems removed and leaves chopped Curly or lacinato both work
- 1/4 cup grated Parmesan cheese Freshly grated for best texture
- 1/2 cup croutons Homemade or store-bought
Dressing
- 1/4 cup olive oil Extra virgin for flavor
- 2 tablespoons lemon juice Fresh is best
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Rinse and dry the kale. Strip leaves from the thick stems and chop into bite-sized ribbons. Place in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper until emulsified.
- Pour the dressing over the chopped kale. Using clean hands or tongs, toss vigorously so each leaf is coated — this helps break down the kale’s toughness.
- Sprinkle grated Parmesan over the dressed kale, then scatter croutons on top.
- Toss gently to combine just before serving so the croutons keep their crunch. Taste and adjust salt, pepper, or lemon as needed.
Notes
For a lower-fat version, reduce oil slightly and add 1–2 tablespoons of water to the dressing. Store any leftover salad for up to 2 days refrigerated; croutons should be stored separately.