Kale Salad with Lemon That Actually Tastes Amazing
If you’ve ever stared at a bag of kale in the fridge and thought what now?, you’re not alone. Kale can be intimidating—it’s tough, it’s leafy, and if it’s not dressed properly, it’s more chew than charm. But I promise, this Kale Salad with Lemon changes everything. It’s easy, tasty, and loaded with goodness. Try it today, I know you’ll love it!
Why do I love this recipe? It’s fresh, tangy, and makes you feel like you’re eating something good and delicious. The lemon dressing works magic, tenderizing the kale just enough to make it enjoyable, while toasted almonds and Parmesan add crunch and savory richness. Best of all, it comes together fast—no cooking, no fuss, just good-for-you ingredients and bold flavor.
If you’ve been burned by bland salads or you’re trying to sneak more greens into your meals, this is the one to try. It’s simple, satisfying, and surprisingly craveable.
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Ingredients
- Kale, stems removed and leaves chopped – You can also use baby kale. There’s a lot less fuss with baby kale, and if you buy it prewashed, you’re all set.
- Fresh lemon juice – From about 1 lemon. Use real lemon juice – it makes a big flavor difference!
- Extra-virgin olive oil
- Honey
- Dijon mustard
- Salt
- Black pepper
- Parmesan cheese – You want to use the good stuff in this recipe. Buy a block, grate it yourself, and taste the difference.
- Almonds – I like using sliced almonds. They’re already blanched, you just have to toast them in a dry pan.
- Lemon zest – Optional for garnish.
How to make kale salad with lemon
1. Place the chopped kale in a large bowl.
2. Whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until smooth in a small bowl.
3. Pour the dressing over the kale. Using clean hands, massage the kale for 1–2 minutes until it softens and darkens in color. This is a messy but essential step. If you don’t want to get your hands in there, put plastic baggies over your hands before massaging the kale.
4. Toss in the Parmesan and toasted almonds. Mix well to combine.
5. Transfer to a serving bowl, garnish with lemon zest (if using), and enjoy!
Step by Step Process
Chef Jenn’s Tips
- Massaging the kale is key—it softens the leaves and reduces bitterness. You can skip this step if you use baby kale. If you use mature kale, freeze the stems for your next pot of vegetable broth.
- Swap out the almonds for walnuts, pecans, or sunflower seeds – or a bit of each of them!
- Add sliced chicken or grilled shrimp to make it a protein-rich entree salad.
Make it a meal
I love this Kale Salad with Lemon as a starter salad. It’s terrific in the summer with grilled chicken or smoked beef, but it’s also great in the fall and winter as a prelude to a roast. It’s also hearty enough to be a meal on it’s own with the addition of some protein on top.
Storage
Store leftover salad in an airtight container in the fridge for up to 2 days. If making ahead, store the dressing separately and toss just before serving.
Kale Salad with Lemon
Ingredients
- 1 large bunch kale stems removed and leaves chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese grated
- ¼ cup almonds toasted
- Lemon zest optional for garnish
Instructions
- Place the chopped kale in a large bowl.
- Whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until smooth in a small bowl.
- Pour the dressing over the kale. Using clean hands, massage the kale for 1–2 minutes until it softens and darkens in color. This is a messy but essential step. If you don’t want to get your hands in there, put plastic baggies over your hands before massaging the kale.
- Toss in the Parmesan and toasted almonds. Mix well to combine.
- Transfer to a serving bowl, garnish with lemon zest (if using), and enjoy!
Notes
Chef Jenn’s Tips
- Massaging the kale is key—it softens the leaves and reduces bitterness. You can skip this step if you use baby kale. If you use mature kale, freeze the stems for your next pot of vegetable broth.
- Swap out the almonds for walnuts, pecans, or sunflower seeds – or a bit of each of them!
- Add sliced chicken or grilled shrimp to make it a protein-rich entree salad.
