Kale Salad with Lemon-Parmesean Vinaigrette

Transform raw kale into a bright and tasty salad with a deliciously tangy and simple vinaigrette. Get more dark leafy greens into your diet and enjoy it all at the same time! 

Prep Time:  10 minutes
Cook Time: 0 minutes
Yield: 6 Servings


  • 1 ¾ lb kale, washed, tough stems removed
  • 3 TB minced shallot
  • 1 TB + 1tsp lemon juice
  • 1 TB honey
  • 1 tsp lemon zest
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 2 TB evoo
  • ¼ c shredded parmesan cheese


Working in batches, pulse kale leaves in food processor to coarsely chop. Combine shallot, lemon juice, honey, lemon zest, salt and pepper in a small bowl. Whisk in evoo in a slow stream. Toss vinaigrette and parmesan with kale in a medium sized bowl.


If you find the texture of raw kale to be too tough –try this recipe using the more delicate Tuscan kale (also known as Cavolo Nero or dinosaur kale).