Lemon Kale Salad Recipe

Rating 5.0
| 0
This lemon kale salad is a delicious and sturdy salad that everyone will love. Citrusy lemon dressing is paired with nutty lacinato kale and topped with buttery pine nuts and is finished with a sprinkling of Parmesan cheese.
Appetizer
Mediterranean
8
ingredients
5
steps
40
minutes
After a long career in local radio and television, Chef Mary changed course to follow her dream of cooking and creating recipes and teaching cooking classes for those eager to learn. Primarily a self-taught chef, Chef Mary has written two cookbooks and has developed more than 150 alternative medicine recipes. She's passionate about helping others learn how to prepare healthy dishes using high-quality ingredients, as well as teaching smart knife skills and techniques.

Ingredients

Servings:
4
1
large bunch lacinato or dinosaur kale
2 tblsp
fresh lemon juice
1 1/2 tblsp
olive oil
large pinch of salt
1/2 tsp
Dijon mustard
1
Fresno or other hot pepper, seeded and finely diced, see notes
3 tblsp
toasted pine nuts
grated Pecorino Romano or Parmesan cheese

Directions 5 steps | 40 Minutes

Step 1

Prepare the kale. Remove the kale stems and chop the leaves into bite-sized pieces.

Step 2

In a large bowl, whisk together the lemon juice, olive oil, salt and mustard.

Step 3

Add the kale and the pepper to the bowl. Use your hands to toss the salad and evenly coat the kale with the dressing. Massage the dressing into the kale mixture.

Step 4

Transfer the bowl into the refrigerator and marinate for a minimum of 30 minutes. Massage the kale a few times as it marinates in the refrigerator. When the lemon kale salad is completely chilled, remove it from the refrigerator and plate it on chilled plates.

Step 5

Top the lemon kale salad with pine nuts and cheese. Enjoy!


Notes:

  • Adjust the spiciness of the salad by how much hot pepper you use.

Nutrition Per Serving
View All
CALORIES
124
FAT
10.1 g
PROTEIN
3.8 g
CARBS
7.9 g

FOOD FOR THOUGHT?

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