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Kale Salad with Lemon-Parmesean Vinaigrette
Prep Time
5 mins

Take bitter raw kale and transform it into a bright, tasty salad with a tangy and simple vinaigrette. It's a super tasty way to get more dark leafy greens into your diet! Try topping it with grilled chicken for a heartier dish.

Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 436 kcal
  • 1 ¾ lb kale washed, tough stemsremoved
  • 3 TB minced shallot
  • 1 TB +1 tsp lemon juice
  • 1 TB honey
  • 1 tsp lemon zest
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 2 TB olive oil extra virgin
  • ¼ cup shredded parmesan cheese
  1. 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.
Recipe Notes

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).

Nutrition Facts
Kale Salad with Lemon-Parmesean Vinaigrette
Amount Per Serving
Calories 436 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 8g 40%
Cholesterol 17mg 6%
Sodium 2149mg 90%
Potassium 100mg 3%
Total Carbohydrates 24g 8%
Sugars 20g
Protein 9g 18%
Vitamin A 3.9%
Vitamin C 13.1%
Calcium 30.7%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

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