Crunchy Kale Salad Recipe
Servings: 8 servings
Calories: 126kcal
A bright and citrusy kale salad with parmesan and lemon. Perfect for a picnic, a BBQ, or a side dish!
Print Recipe
Equipment
- tongs or salad servers
- micorplane or zester
- citrus juicer
- sharp knife
Ingredients
- 1 large bunch of kale, rinsed and chopped (usually 1 lb or 8 cups chopped)
- 1 large lemon, zested and juiced
- 1 cup parmesan cheese, shredded
- ¼ cup extra virgin olive oil
Instructions
- Rinse the kale really well and remove the leaves from the stems. The stems are the most bitter part of kale. Use a salad spinner or paper towels to dry the leaves as best you can. Chop the kale leaves into small pieces. The smaller pieces help the salad be less tough and easier to eat.
- Zest the lemon and then juice it. You will use all of the zest and all of the juice. Add the kale, lemon juice, lemon zest, olive oil, and parmesan cheese to a large mixing bowl.
- Toss everything together until the kale is coated and everything is combined. Cover the bowl with plastic wrap and place it in the fridge for a minimum of 1 hour, 3-4 hours is best.
Notes
- Ensure you remove the leaves before chopping the kale because the thick main stems are the most bitter part.
- Chop the kale into nice bite-sized pieces to make it easy to eat for everyone.
- Freshly grated parmesan cheese and high-quality olive oil will give you the best flavor results.
- This salad needs to chill for a minimum of an hour but 3-4 hours is even better. This will give the flavors a chance to set in and for the kale to soften from the lemon juice and olive oil
- This salad will last 2-3 days covered in the fridge. You can also make this salad a day ahead of an event or party.
Nutrition
Serving: 1cup | Calories: 126kcal | Carbohydrates: 8.4g | Protein: 5.7g | Fat: 8.7g | Saturated Fat: 2.5g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 343mg | Fiber: 1.3g | Sugar: 0.3g | Calcium: 193mg | Iron: 1mg
