This simple and vibrant kale salad will become your go-to! Juicy lemon, salty Parmesan, and a touch of garlic cover the tender leaves for a refreshing, flavor-packed bite.
Are you ready for the best way to eat kale? This simple kale salad recipe has the power to transform hearts and minds everywhere. After one bite, you’ll agree that those green leaves smothered in a lemony, garlicky Parmesan dressing can only be one thing: irresistibly delicious! Tender kale gets a vibrant boost from juicy lemon, salty Parmesan, fresh garlic and olive oil. We’ve served this easy salad to so many guests and it always gets rave reviews, like: This is the best kale salad ever! Who knew that eating raw kale could taste so good?
Best kale for this salad: Tuscan kale
There are a few types of kale you can find at the grocery store. Most mainstream groceries carry both Tuscan kale and curly kale, found in large bunches in the produce section. The best type for this kale salad recipe is Tuscan kale. It has a milder, sweeter flavor and is more suited for a salad where you’re eating the kale raw. If you can’t find it, curly kale works too! Here’s the difference between the varieties:
- Tuscan kale has dark green, flat leaves. It’s also sometimes called Lacinato or dinosaur kale, because the pattern on the leaves looks scaly like a dinosaur skin. The flavor of Tuscan kale is milder and sweeter than curly kale.
- Curly kale is brighter green and very curly! Its raw flavor is a little more bitter and spicy, but it can still work in this salad due to the strength of the flavors in the dressing.
This kale salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese.
Ingredients
- 1 large bunch Tuscan kale (about 8 ounces)*
- 1 very small or 1/2 medium garlic clove
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 lemon (3 to 4 tablespoons juice, plus zest)
- ¼ cup freshly grated Parmesan cheese
- ⅛ teaspoon red pepper flakes
- Fresh ground black pepper
- Homemade croutons (optional)
Instructions
- Wash and dry the kale. Then destem and roughly chop the kale leaves.
- Peel and mince the garlic clove. Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.
- Place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.
- Toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired). If desired, serve with homemade croutons.