Massaged Kale Salad with Parmesan Cheese
Massaged Kale Salad with Parmesan cheese and lemon dressing is so tasty you'll forget it's good for you. A simple recipe with tender kale leaves.
Servings 4 servings
Calories 209kcal
Ingredients
- 1 bunch kale Curly or Lacinato
- 1 lemon juiced and divided; about 3 Tablespoons
- 5 Tablespoons Olive oil divided
- ¼ teaspoon salt
- 2 teaspoons honey use alternative sweetener to make this recipe keto-friendly
- ¼ cup Parmesan cheese shredded
Instructions
- Remove leaves from the woody stems by holding the stem in one hand and pulling down to remove the leaves. Tear kale into bite-sized pieces.
- Squeeze the juice from half a lemon over the torn leaves and drizzle them with a tablespoon of olive oil. Sprinkle a little salt over the leaves, if desired. Skip the salt to reduce the sodium content.
- Using your fingers, gently massage the kale leaves for 3 to 5 minutes or until softened to your liking. As you massage the leaves, they will wilt and turn darker, and it will seem like you have less kale!
- To make the lemon dressing, combine the remaining olive oil, lemon juice, honey, a pinch of salt, and the zest from the lemon in a small bowl. Drizzle over the salad and toss to coat.
- Top the kale salad with shaved or grated Parmesan, and enjoy!
Notes
See step-by-step pictures, serving ideas, and more tips above.
Storage:
Store kale salad in an airtight container in the refrigerator for 3-4 days.
Tips:
- Spread kale leaves out on a large sheet pan to work with them!
- Don't skimp on the time spent massaging the kale. Five minutes is ideal.
Nutrition
Calories: 209kcal | Carbohydrates: 7g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 264mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3302IU | Vitamin C: 45mg | Calcium: 164mg | Iron: 1mg
