Kale Salad with Lemon Dressing

A white bowl filled with kale salad topped with sliced almonds and grated cheese, placed on a plaid cloth.

Kale Salad with Lemon Dressing

This kale salad with lemon dressing is fresh, bright, and full of simple flavor. The lemon vinaigrette softens the greens while Parmesan adds a rich, savory touch.

Course Salad, Salads

Cuisine American, International

Keyword almond, best kale salad, kale salad, kale salad recipe, kale salad with lemon, lemon dressing, lemon juice, lemon vinaigrette, massage, olive oil, parmesan, salad, salad recipes

Prep Time 10

Servings Servings

Calories 189kcal

Author Zuzana Paar

Equipment

1 Salad Plate
1 Whisk
1 Spoon
1 Bowl

Ingredients

1 Bunch Kale leaves chopped and ribs discarded
3 Tablespoons Lemon Juice from 1 lemon
3 Tablespoons Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Honey
¼ teaspoon Salt
¼ teaspoon Pepper
¼ Cup Parmesan finely grated
¼ Cup Toasted Almonds chopped
Lemon Zest optional topping

US Customary - Metric

Instructions

Wash, de-stem, and tear the kale into bite-sized pieces and place in a bowl.
Whisk lemon juice, olive oil, Dijon, honey, salt, and pepper until smooth.
Pour dressing over the kale and massage for 1–2 minutes to soften.
Toss with Parmesan and almonds, then finish with lemon zest and serve.

Notes

Toast sliced almonds before adding them to the kale salad to bring out a deeper flavor. The crunch balances the bright lemon dressing without adding extra work.
Always massage the kale with a bit of olive oil and lemon juice first. This softens the kale leaves and helps the lemon vinaigrette cling better.
Add parmesan cheese or even shaved pieces for a salty contrast. It turns a simple kale salad recipe into something richer without overpowering the lemon.
Mix in dried cranberries for a sweet pop that balances the tang. They pair well with both curly kale and dinosaur kale, giving every bite more dimension.

Nutrition