Go Back Email Link
+ servings
kale salad in a bowl

Crunchy Kale Parmesan Salad

A bright and citrusy kale salad with parmesan and lemon. Perfect for a picnic, a BBQ, or a side dish!
5 from 11 votes
Print Pin
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 126kcal
Author: EmilyFabulous

Equipment

  • large mixing bowl
  • 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.
    chopped kale for salad
  • 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.
    kale salad in a bowl before mixing
  • 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.
    kale salad mixed in a bowl

Notes

  • Store leftover salad covered in the fridge. It will last 2-3 days. 
  • This salad can be made a day in advance 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

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.