Lemon Parm Kale Salad Recipe

I made a Lemon Parm kale salad that’s a Simple Dinner Salad, ready in 15 minutes with an unbelievably easy dressing, crouton crumbles on top, and it’s healthy, gluten-free and grain-free.

I never believed a 15 minute salad could be this bold until I made Lemon Parm kale salad. The kale stays punchy while the freshly grated Parmesan cheese shows up like a savory surprise, making every forkful feel intentional.

There’s a brightness that keeps it from being flat, and that crunchy contrast on top? It makes you want another bite even if you said you were full.

I toss it when I need something quick but interesting, and it’s become a go-to in my Refreshing Meals Dinners line up. You’ll notice little things that make it oddly addictive.

Ingredients

• Bitter leafy green, high in fiber, vitamin K and A, its great for texture.
• Bright acidic juice, adds tang and vitamin C, helps mellow kales toughness.
• Rich source of healthy fats, smoothens dressing, helps vitamins absorb better.
• Savory, salty cheese, gives umami and protein, alot goes a long way.
• Pungent flavor kick, small amount boosts aroma, may aid heart health.
• Tiny sharp binder emulsifies oil and lemon, adds subtle depth and zip.
• Crunchy topping for contrast, croutons add carbs, almonds bring protein and crunch.
• Seasoning essentials, salt lifts flavors, pepper adds mild heat and complexity.

Ingredient Quantities

• 1 large bunch kale (about 8 oz)
• 3 tablespoons fresh lemon juice, about 1 medium lemon
• 1 teaspoon lemon zest
• 1/3 cup extra virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crouton crumbles or toasted almond crumbs for a gluten free option
• Pinch red pepper flakes, optional

How to Make this

1. Rinse and dry 1 large bunch kale (about 8 oz), strip out the tough stems with your hands or a knife, then chop or tear the leaves into bite sized pieces.

2. Zest 1 medium lemon first, then cut and squeeze 3 tablespoons fresh lemon juice into a small bowl so you don’t lose any zest with the pulp.

3. Whisk together lemon juice, lemon zest, 1 small minced garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and 1/3 cup extra virgin olive oil until emulsified.

4. Stir in 1/3 cup freshly grated Parmesan cheese into the dressing so it melts slightly and gives body to the dressing.

5. Pour about two thirds of the dressing over the kale and use clean hands to massage the leaves for 1 to 2 minutes until they darken and soften, this helps make the kale less bitter and chewy.

6. Taste the kale and add more dressing, salt or lemon if needed; add a pinch of red pepper flakes now if you like a little heat.

7. Sprinkle 1/2 cup crouton crumbles over the salad and toss gently to combine, or use toasted almond crumbs instead for a gluten free option.

8. Let the salad rest 3 to 5 minutes so the flavors meld and the crumbs keep some crunch, then give it one more quick toss.

9. Serve with extra grated Parmesan on top and any remaining crouton crumbs on the side; leftover dressing keeps in the fridge up to 3 days.

Equipment Needed

1. large cutting board
2. sharp chef’s knife
3. salad spinner or colander plus a clean kitchen towel
4. large mixing bowl (for massaging the kale)
5. small bowl or measuring cup for the lemon juice
6. microplane zester or fine grater, for the lemon zest
7. whisk or fork to emulsify the dressing
8. box grater or fine grater for the Parmesan
9. measuring spoons and a 1/3 cup measure
10. jar with tight lid to shake the dressing or salad tongs, and of course clean hands for massaging

FAQ

Lemon Parm Kale Salad Recipe Substitutions and Variations

• Kale: baby spinach or thinly shredded green cabbage. Baby spinach is tender so you dont need to massage it, cabbage gives nice crunch and holds the lemony dressing longer.
• Lemon juice or zest: white wine vinegar or lime juice. White wine vinegar gives a similar bright acidity, use a little less cause its sharper, lime gives a brighter citrus twist.
• Parmesan cheese: Pecorino Romano, Grana Padano or nutritional yeast for a vegan option. Pecorino is saltier so use less, nutritional yeast gives a cheesy nutty note use about 3 tablespoons.
• Crouton crumbles or toasted almond crumbs: toasted pumpkin seeds or roasted chickpeas. Pepitas add nutty crunch, roasted chickpeas add protein and stay crisp even if the salad sits for a bit.

Pro Tips

1. Salt the torn kale and let it sit 10 to 15 minutes before dressing it. That little rest pulls out some water and makes massaging way easier, you wont need as much dressing.

2. Start with only about two thirds of the dressing, then taste and add more if needed. If you dump it all on at once the leaves can get limp and sad.

3. Freshly grate the Parmesan, dont use the pre grated stuff if you can help it. Fresh cheese melts into the dressing better and gives a creamier mouthfeel.

4. Toast the almond crumbs or croutons in a dry skillet till fragrant, then add them at the very last minute. If you let them sit with the salad too long they soften and lose their crunch.