Lemon Parm Kale Salad Recipe

I’m sharing a Lemon Parm kale salad that takes 15 minutes to make, with an unbelievably simple, vibrant dressing and crunchy crouton crumbles, and my Delicious Kale Salad is healthy, gluten-free and grain-free.

I stumbled onto this Lemon Parm kale salad when I needed something bright and fast, and honestly it surprised me. Big handfuls of curly kale get tossed with a lemony kick and studded with freshly grated Parmesan so every bite has that salty, nutty pop.

The dressing is unbelievably easy and somehow tastes like it took longer, which I love. Crunch on top gives it attitude.

It’s light, fresh, and makes me want more even on busy weeknights. Tag it as a Delicious Kale Salad and you’ll see why I keep making it, again and again.

Ingredients

• Curly kale adds fiber, vitamins A C K, lots of chew and mildy bitter flavor.
• Lemon juice and zest brightens with vitamin C, tartness and fragrant citrus oils.
• Extra virgin olive oil adds healthy monounsaturated fats and silky mouthfeel, balances acidity.
• Parm gives savory umami protein and calcium, salty nutty finish, small amount goes far.
• Garlic brings pungent bite, prebiotic compounds and depth, but raw it can sting.
• Honey or maple adds gentle sweetness and balance optional for a softer lemon edge.
• Parmesan crisps or toasted almonds give crunchy texture, extra protein and nutty notes.

Ingredient Quantities

• 8 cups curly kale, stems removed and roughly chopped (about 8 oz / 225 g)
• 2 tablespoons fresh lemon juice (about 1 medium lemon)
• 1 teaspoon lemon zest
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced or grated
• 1 tablespoon honey or maple syrup, optional
• 1/3 cup freshly grated Parmesan or Parmigiano Reggiano, plus extra for serving if you want
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Pinch red pepper flakes, optional
• 1/2 cup parmesan crisp crumbles or toasted almond crumbs for crunch, to keep it gluten free and grain free

How to Make this

1. Trim and chop the kale: remove stems and roughly chop until you have about 8 cups (about 8 oz / 225 g); put it in a large bowl.

2. Make the dressing: in a jar or small bowl combine 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 small clove garlic minced or grated, and 1 tablespoon honey or maple syrup if you want it a little sweet. Add 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of red pepper flakes if using; close the jar and shake or whisk until emulsified.

3. Stir in the cheese: add the 1/3 cup freshly grated Parmesan to the dressing and whisk or shake again so it melts into the dressing and helps coat the kale.

4. Dress the kale: pour most of the dressing over the chopped kale, reserving a little for later; toss with tongs or your hands to coat.

5. Massage the kale: using your hands, massage the leaves for 2 to 3 minutes until they soften, darken and smell bright and lemony — this makes the kale tender and less bitter, don’t skip it.

6. Let it rest: if you can, let the dressed kale sit for 5 to 10 minutes to mellow the garlic and let flavors marry; you can also serve right away if you’re impatient.

7. Make the crunch (quick options): if using parmesan crisp crumbles just break them up and you’re done; if using toasted almond crumbs, toast 1/2 cup sliced or slivered almonds in a dry skillet over medium heat until golden, watch close so they don’t burn, then chop or pulse coarsely and add a pinch of salt.

8. Finish and adjust: give the kale a final toss, taste and add extra salt, pepper or a squeeze more lemon if needed; add the reserved dressing bit by bit so you don’t overdress.

9. Top and serve: sprinkle the 1/2 cup parmesan crisp crumbles or the toasted almond crumbs over the salad, add extra grated Parmesan if you want, and serve immediately or at room temp.

10. Leftovers tip: store leftover salad and crunchy crumbs separately in airtight containers for 2 to 3 days so the crunch stays crisp.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife, youll want it really sharp for the kale stems
3. Large mixing bowl
4. Jar with lid or small bowl and whisk for the dressing
5. Measuring spoons and measuring cups
6. Microplane zester or fine grater for lemon zest and Parmesan
7. Tongs or clean hands for tossing and massaging the kale
8. Small skillet and spatula for toasting almonds
9. Airtight containers to store leftovers and keep the crunch separate

FAQ

Lemon Parm Kale Salad Recipe Substitutions and Variations

• Kale: swap for lacinato (dino) kale, or baby spinach for a milder, softer bite, or shredded cabbage if you want extra crunch
• Lemon juice: use lime juice for a similar bright tang, or 1 tbsp white wine vinegar or apple cider vinegar if you don’t have citrus
• Dijon mustard: try stone ground or whole grain mustard for texture, or 1 tsp mayo plus a splash of vinegar if you need it milder
• Parmesan / parmesan crisp crumbs: replace Parm with Pecorino Romano or Grana Padano for similar salty depth, and swap the parmesan crisps for toasted sunflower seeds or crushed toasted pine nuts for a gluten free crunch

Pro Tips

1) Massage the kale like you mean it, dont half do it. Use your hands, squeeze and rub for 2 to 3 minutes until the leaves darken and feel soft, it really changes the texture so the salad isnt chewy.

2) Warm the dressing a touch before you mix it in, by standing the jar in a bowl of hot water for 30–60 seconds. That helps the Parmesan soften and stick to the leaves so every bite gets cheesy flavor.

3) Keep the crunch separate until the last second. Toasted almonds or broken parmesan crisps go soggy fast, so store them apart and sprinkle right before serving for maximum snap.

4) Taste as you go and save a little dressing to finish. Kale tolerates more acid and salt than you think, so add extra lemon or salt slowly, and if leftovers get limp, a quick squeeze of lemon and a toss will revive them.