Lemon Parmesan Kale Salad
A delightful Lemon Parmesan Kale Salad made with kale, juicy tomatoes, crunchy almonds, and a fresh lemon dressing.
Equipment
- Mixing Bowl
- salad spinner
- cutting board
- Food Processor
Ingredients
Dressing
- ⅔ cup olive oil
- ¼ cup fresh lemon juice
- 1 ½ teaspoon dijon mustard
- 1 teaspoon honey
- 1 pinch salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon minced garlic 1 clove
Salad Base
- 1 lb kale about 2 large bunches
- 1 cup unsalted slivered almonds toasted
- ¾ cup finely grated parmesan about 3 oz
- 1 ½ cups grape tomatoes halved
- 1 cup croutons slightly crushed
Instructions
Preparation
- In a mixing bowl whisk together olive oil, lemon juice, dijon mustard, honey, salt, pepper and garlic. Transfer to fridge while preparing remaining salad ingredients.
- Remove kale leaves from thick ribs. Rinse under water to clean and run through a salad spinner to dry well.
- Transfer a few handfuls to cutting board, bunch kale together and thinly slice.
- Transfer kale to a very large bowl. Add almonds, parmesan, and tomatoes.
- Whisk dressing again then pour over salad. Toss well to evenly coat.
- Serve within a few hours and finish with croutons just before serving.
Notes
To grate parmesan, buy a whole wedge of Parmigiano Reggiano, cut the rind off, and process in a food processor until finely grated. Alternatively, use 1 cup finely shredded parmesan cheese.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 10gProtein: 6gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 5mgSodium: 180mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 50mgCalcium: 200mgIron: 1mg
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