I put together a Lemon Parm kale salad with a quick lemon-Parmesan dressing and crouton crumbles in a Simple Dinner Salad that’s ready in 15 minutes and is gluten-free and grain-free.

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I made this Lemon Parm kale salad last week and it surprised me. Tough leaves of kale get a bright lift and the whole thing feels cleaner than your average salad yet kinda indulgent.

Its the kind of recipe that would sit right among Fresh Kitchen Recipes, simple enough for a weeknight but with a few little moves that keep you coming back. I kept thinking about the Dressing For Kale Salad and how it balances bitter greens with something silky, not too much, just enough.

Im writing this because I want you to try it, youll be curious what the fuss is about.

Ingredients

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Kale: Dense in fiber and vitamins, earthy bite, massaged well it gets softer and tastier
Lemon: Bright sour punch adds acidity, vitamin C boost, wakes everything up in salad
Parmesan: Salty umami, brings protein and calcium, grated over top for savory depth
Olive oil: Healthy fats that coat leaves, smooth mouthfeel, helps vitamins absorb, simple
Almonds: Toasty crunch, adds protein and healthy fat, makes salad feel like a meal
Garlic: Pungent kiss of flavor, small amounts go far, raw gives sharp heat
Honey or maple: Optional sweet note, balances lemon, tiny amount keeps dressing bright not cloying
Dijon mustard: A whisked spoon adds tang and body, helps oil and lemon emulsify

Ingredient Quantities

8 cups kale, lacinato or curly, stems removed and chopped (about 8 to 10 ounces)

3 tablespoons fresh lemon juice (about 1 large lemon)

1 teaspoon lemon zest

3 tablespoons extra virgin olive oil

1 teaspoon dijon mustard

1 teaspoon honey or maple syrup optional

1 small garlic clove minced or 1/4 teaspoon garlic powder

1/4 cup finely grated Parmesan plus extra for topping

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup sliced almonds toasted for crouton crumbles

Pinch of red pepper flakes optional

How to Make this

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1. Strip the kale stems and chop the leaves into bite sized pieces, then put them in a big bowl so you got room to toss.

2. Zest the lemon into a small bowl, then squeeze out about 3 tablespoons juice (one large lemon), so you have zest and juice ready.

3. Whisk together lemon juice, lemon zest, 3 tablespoons olive oil, 1 teaspoon Dijon, 1 teaspoon honey or maple syrup if using, the minced garlic or 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt until smooth.

4. Stir 1/4 cup finely grated Parmesan into the dressing so it melts in and helps the dressing stick to the leaves.

5. Pour about half the dressing over the chopped kale and massage with your hands for 1 to 2 minutes until the leaves darken and soften — this step is key, dont skip it or the kale will be too tough.

6. Toast 1/2 cup sliced almonds in a dry skillet over medium heat, shaking the pan, for 3 to 5 minutes until golden and fragrant; let cool slightly then roughly crush or pulse in a food processor until crumbly for the crouton crumbles.

7. Add the almond crumbles to the kale, pour the remaining dressing over, toss well so everything is coated, and sprinkle a pinch of red pepper flakes if you like a little heat.

8. Taste and adjust salt, pepper or lemon as needed, then let the salad sit for 5 to 10 minutes so flavors mellow and the kale soaks up the dressing.

9. Serve topped with extra grated Parmesan and a few more almond crumbles for crunch.

Equipment Needed

1. Large mixing bowl big enough to toss the kale
2. Cutting board and a sharp chefs knife for stripping stems and chopping
3. Microplane zester or fine grater for lemon zest and the Parmesan
4. Small bowl and a whisk or fork to blend the dressing
5. Measuring spoons and measuring cups
6. Dry skillet or frying pan to toast the almonds
7. Food processor or a sturdy plastic bag plus rolling pin to crush the almonds
8. Salad tongs or a large spoon for tossing and serving

FAQ

Can I use bagged pre washed kale? Yes. Take out the tough stems and chop the leaves, then massage them with the lemon juice, olive oil and a pinch of salt for 2 to 3 minutes until they darken and soften. Massaging is the trick that makes it less bitter and more tender.

How do I toast the sliced almonds fast without burning them? Toast them in a dry skillet over medium heat, stirring or shaking the pan, until they smell nutty and are lightly golden, about 3 to 4 minutes. Or bake at 350 F for 6 to 8 minutes, watching closely the last minute so they dont go from perfect to burnt.

Can I make the salad ahead of time? Yes. Make the dressing up to 4 to 5 days ahead and keep it chilled. You can chop and even massage the kale a few hours before serving. For best crunch, keep the almonds separate and add them right before you eat.

What if I dont have Parmesan or want a vegan version? Swap Parmesan for Pecorino or Asiago if you want more bite. For a vegan option use a vegan grated Parmesan or nutritional yeast and replace honey with maple syrup. Taste and adjust the lemon and salt since flavors change a bit.

Is curly or lacinato kale better for this salad? Both work. Lacinato has flatter leaves so it is easier to chop and massage and tends to be less bitter. Curly kale looks great and is a bit fluffier but may need a bit more massaging to soften.

My kale still tastes tough or bitter what can I do? Make sure stems are removed and really massage the leaves with lemon and oil. Let the dressed kale sit 5 to 10 minutes to mellow. If it is still too tough try slicing leaves thinner, or briefly plunge them into boiling water for 20 to 30 seconds then cool in ice water to soften.

Lemon Parm Kale Salad Recipe Substitutions and Variations

Kale: swap with baby spinach or mixed baby greens, or use arugula for a peppery punch. Spinach wilts faster so toss right before serving.
Parmesan: use Pecorino Romano or grated Asiago for a similar salty, nutty hit, or go vegan with nutritional yeast to mimic that cheesy flavor.
Sliced almonds: swap for toasted pepitas, chopped walnuts, or crunchy homemade croutons (torn bread tossed with oil and garlic and toasted) for the same texture.
Fresh lemon juice: use white wine vinegar or apple cider vinegar in about the same amount, or try lime juice for a different citrus note, just taste and adjust cause acidity varies.

Pro Tips

1. Really lean into the massage: use your fingertips and squeeze the leaves, not just rub them. If the kale still feels tough after 2 minutes keep going another minute or two, but dont mash it into a paste. Wearing disposable gloves keeps your hands from smelling like garlic all day.

2. Watch the almonds like a hawk when toasting, they go from golden to burnt in seconds. Toast on medium, shake the pan or stir every 20 seconds, then dump them on a plate to cool so they stop cooking. Pulse them briefly if you want crumbly crouton bits, or leave some bigger bits for contrast.

3. Emulsify the dressing well: shake it hard in a jar or whisk until it looks glossy so it clings to the leaves. If it separates later, shake it again. If the dressing is too sharp, add a tiny bit more honey or a few drops of olive oil to smooth it out.

4. Do ahead and serve smart: you can make the dressing a day ahead but keep the almonds separate until serving to stay crunchy. Let the dressed salad sit 10 to 15 minutes before serving so flavors mellow, and re-taste for salt and lemon right before you plate it.

Lemon Parm Kale Salad Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I put together a Lemon Parm kale salad with a quick lemon-Parmesan dressing and crouton crumbles in a Simple Dinner Salad that’s ready in 15 minutes and is gluten-free and grain-free.

Servings

servings

Calories

232

kcal

Equipment: 1. Large mixing bowl big enough to toss the kale
2. Cutting board and a sharp chefs knife for stripping stems and chopping
3. Microplane zester or fine grater for lemon zest and the Parmesan
4. Small bowl and a whisk or fork to blend the dressing
5. Measuring spoons and measuring cups
6. Dry skillet or frying pan to toast the almonds
7. Food processor or a sturdy plastic bag plus rolling pin to crush the almonds
8. Salad tongs or a large spoon for tossing and serving

Ingredients

8 cups kale, lacinato or curly, stems removed and chopped (about 8 to 10 ounces)
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon honey or maple syrup optional
1 small garlic clove minced or 1/4 teaspoon garlic powder
1/4 cup finely grated Parmesan plus extra for topping
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sliced almonds toasted for crouton crumbles
Pinch of red pepper flakes optional

Directions

Strip the kale stems and chop the leaves into bite sized pieces, then put them in a big bowl so you got room to toss.
Zest the lemon into a small bowl, then squeeze out about 3 tablespoons juice (one large lemon), so you have zest and juice ready.
Whisk together lemon juice, lemon zest, 3 tablespoons olive oil, 1 teaspoon Dijon, 1 teaspoon honey or maple syrup if using, the minced garlic or 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt until smooth.
Stir 1/4 cup finely grated Parmesan into the dressing so it melts in and helps the dressing stick to the leaves.
Pour about half the dressing over the chopped kale and massage with your hands for 1 to 2 minutes until the leaves darken and soften — this step is key, dont skip it or the kale will be too tough.
Toast 1/2 cup sliced almonds in a dry skillet over medium heat, shaking the pan, for 3 to 5 minutes until golden and fragrant; let cool slightly then roughly crush or pulse in a food processor until crumbly for the crouton crumbles.
Add the almond crumbles to the kale, pour the remaining dressing over, toss well so everything is coated, and sprinkle a pinch of red pepper flakes if you like a little heat.
Taste and adjust salt, pepper or lemon as needed, then let the salad sit for 5 to 10 minutes so flavors mellow and the kale soaks up the dressing.
Serve topped with extra grated Parmesan and a few more almond crumbles for crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.