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Lemony Kale Salad

Food, Healthy, Meal Ideas, Salads, Savory, Veggie Based
By Emma Chapman

Best kale saladKale is one of those vegetables that is both loathed and loved. That must be hard on ole’ Kale. Everywhere you show up people are either excited to see you or act like your a punishment to be around. I actually fell into the category of strong dislike (hate’s just too strong a word) the first time I tried kale. It was so tough and, leafy. I’d prefer romaine. Hardly anyone has a strong preference about romaine. It’s easy.

Kale is undeniably good for you though. Just look how green it is! And as I’ve tried numerous kale salads over the years now I’ve found a few things that make it good for me. First, pair it with something creamy or lemony (or both!). I am a sucker for anything citrus soaked. Second, really chop up those leaves and be sure to remove the steams. Here’s my favorite super easy and super delicious (not to mention good for you!) kale salad.

Lemony Kale Salad, serves four as a side or two as a meal.

1 bundle of Kale, about four heaping cups once chopped
1/2 cup shredded Parmesan cheese
2/3 cup sliced almonds
1/4 cup mayo (I used homemade but store-bought is good too)
1/4 cup fresh lemon juice (juice from one lemon, might be slightly less than 1/4 cup)
3 tablespoon olive oil
1 tablespoon sugar
1 tablespoon poppy seeds
salt + pepper to taste

First we prep the kale.

Tuscan kaleThoroughly rinse and pat dry the kale. Then remove the leaves from the middle vein. Some larger leaves may have additional tough veins throughout, remove these as well. Chop the kale leaves into small, bite-sized pieces. Use your hands to press the leaves together as you move them all into a large bowl. This is a quick and easy version of “massaging” the kale. Many kale salad recipes encourage you to do this as it will help to soften kale’s tough leaves.

Creamy poppy seed dressingStir together to last six ingredients listed above. Add just a little salt and pepper at first. Taste, and add more to your liking. I usually end up adding quite a bit of salt and pepper plus a sprinkle just a bit more on at the end, right before serving.

My favorite kale saladIn a large bowl toss together the kale, almonds, cheese and dressing so that everything gets coated evenly. You can store this salad in a container (in the refrigerator) for a few hours, but it’s best served the day it’s made. If you want to make this way ahead, I would recommend making the dressing. But don’t toss everything together until you’re ready to eat. Happy salad days! xo. Emma

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Lemony Kale Salad

Ingredients

  • 1 bundle of Kale about four heaping cups once chopped
  • 1/2 cup shredded Parmesan cheese
  • 2/3 cup sliced almonds
  • 1/4 cup mayo I used homemade but store-bought is good too
  • 1/4 cup fresh lemon juice juice from one lemon, might be slightly less than 1/4 cup
  • 3 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 tablespoon poppy seeds
  • salt + pepper to taste

Instructions

  1. First we prep the kale. Thoroughly rinse and pat dry the kale. Then remove the leaves from the middle vein. Some larger leaves may have additional tough veins throughout, remove these as well. Chop the kale leaves into small, bite-sized pieces. Use your hands to press the leaves together as you move them all into a large bowl. This is a quick and easy version of "massaging" the kale. Many kale salad recipes encourage you to do this as it will help to soften kale's tough leaves.
  2. Stir together to last six ingredients listed above. Add just a little salt and pepper at first. Taste, and add more to your liking. I usually end up adding quite a bit of salt and pepper plus a sprinkle just a bit more on at the end, right before serving.
  3. In a large bowl toss together the kale, almonds, cheese and dressing so that everything gets coated evenly. You can store this salad in a container (in the refrigerator) for a few hours, but it's best served the day it's made.

Recipe Notes

If you want to make this way ahead, I would recommend making the dressing. But don't toss everything together until you're ready to eat.

Credits // Author and Photography: Emma Chapman

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