Description
A bright and flavorful kale salad with a tangy lemon-olive oil dressing and crunchy croutons, perfect for weeknight meals or potlucks.
Ingredients
- 4 cups Kale leaves, chopped
- 2 tablespoons Olive oil (extra virgin recommended)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1/2 cup Parmesan cheese (freshly grated or shaved)
- Salt to taste
- Black pepper to taste
- 1 cup Croutons (store-bought or homemade)
Instructions
- Rinse the kale under cold water, pat dry, then chop the leaves into bite-sized pieces, discarding thick stems.
- In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until the dressing is emulsified.
- Pour the dressing over the chopped kale. Using clean hands, massage the dressing into the leaves for 1–2 minutes until the kale softens and darkens.
- Add the grated Parmesan and toss gently until the cheese is evenly distributed.
- Sprinkle crouton crumbles on top just before serving so they stay crunchy.
Notes
Use vegan Parmesan or nutritional yeast for a dairy-free version. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping croutons separate to maintain their crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American