Kale and Almond Salad with Lemon and Parmesan Recipe
Introduction
This Kale and Almond Salad with Lemon and Parmesan is a fresh, crunchy dish that combines the earthiness of kale with the bright zest of lemon and the richness of Parmesan. Perfect as a light lunch or a side, it’s easy to prepare and packed with flavor.
Ingredients
- 1 large bunch of kale
- 1/2 cup slivered almonds (toasted)
- 1 shallot, minced
- 4 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 2/3 cup finely grated Parmesan cheese
- Salt and pepper (to taste)
Instructions
- Step 1: Wash and dry the kale thoroughly, then chop or slice it into bite-size pieces.
- Step 2: In a large bowl, toss the kale with the toasted slivered almonds. Set aside.
- Step 3: In a small bowl, whisk together the minced shallot, lemon juice, white wine vinegar, and olive oil to make the lemon vinaigrette.
- Step 4: Pour the vinaigrette over the kale mixture and toss to combine. Sprinkle the grated Parmesan cheese over the salad and toss again to coat evenly.
- Step 5: Season with salt and pepper to taste before serving.
Tips & Variations
- For extra crunch, lightly toast the almonds before adding them to the salad.
- Try adding some dried cranberries or cherry tomatoes for a pop of sweetness and color.
- If you prefer a milder kale flavor, massage the leaves with a little olive oil before tossing with the dressing.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the dressing separately and toss just before serving. Reheat is not recommended, as the kale is best enjoyed fresh and crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of almonds?
Yes, walnuts or pecans are great alternatives that add a different but delicious flavor and crunch.
How do I make the salad less bitter?
Massaging the kale leaves with olive oil and a pinch of salt before assembling the salad helps soften the texture and reduce bitterness.
PrintKale and Almond Salad with Lemon and Parmesan Recipe
A refreshing and nutritious kale and almond salad tossed in a zesty lemon vinaigrette, topped with toasted slivered almonds and finely grated Parmesan cheese, perfect as a light side dish or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 large bunch of kale
- 1/2 cup slivered almonds (toasted)
- 2/3 cup finely grated Parmesan cheese
- Salt and pepper to taste
Lemon Vinaigrette
- 1 shallot, minced
- 4 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
Instructions
- Prepare the kale: Wash and dry 1 large bunch of kale thoroughly. Chop or slice the kale into bite-sized pieces suitable for easy eating.
- Combine kale and almonds: Place the chopped kale in a large bowl and toss with 1/2 cup of toasted slivered almonds. Set this mixture aside while preparing the dressing.
- Make the vinaigrette: In a small bowl, whisk together the minced shallot, 4 tablespoons of lemon juice, 2 tablespoons of white wine vinegar, and 4 tablespoons of olive oil until well emulsified.
- Toss salad with dressing: Pour the lemon vinaigrette over the kale and almond mixture. Toss thoroughly to ensure the kale is evenly coated with the dressing.
- Add Parmesan and season: Sprinkle 2/3 cup of finely grated Parmesan cheese over the salad. Toss again gently to distribute the cheese. Finally, season with salt and pepper to your taste before serving.
Notes
- To enhance the flavor of the almonds, toast them lightly in a dry pan over medium heat until golden and fragrant before adding to the salad.
- You can massaging the kale with a small amount of olive oil and salt for 2-3 minutes prior to adding the dressing to soften its texture.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust lemon juice and vinegar amounts according to your preferred level of acidity.
- This salad is best served fresh but can be refrigerated for up to one day; toss again before serving.
Keywords: kale salad, almond salad, lemon vinaigrette, Parmesan cheese, healthy salad, vegetarian salad
