Best 3 Lemon Garlic Kale Salad Recipes

**Lemon Garlic Kale Salad: A Refreshing and Nutritious Treat**

Kale is a leafy green vegetable known for its versatility and nutritional value. It can be used in a variety of dishes, from salads to stir-fries to soups. In this article, we present two delicious and healthy lemon garlic kale salad recipes sure to tantalize your taste buds. The first recipe features a classic combination of lemon, garlic, and Parmesan cheese, while the second adds the tangy sweetness of cranberries and the crunch of roasted chickpeas. Both salads are packed with essential vitamins, minerals, and antioxidants, making them a perfect choice for a light and nutritious lunch or side dish. So, gather your ingredients and get ready to enjoy the delightful flavors of lemon garlic kale salad!

Here are our top 3 tried and tested recipes!

LEMON GARLIC KALE SALAD (NYT)

Lemon Garlic Kale Salad (NYT) image

Categories Leafy Green Salad Summer Dinner No-Cook Healthy Raw High Fiber Low/No Sugar Vegetarian

Number Of Ingredients 7

Ingredients

2 cups Sliced almonds, toasted
1/3 cup lemon juice
1 pinch salt
1.5 cups olive oil
4 garlic cloves, crushed
12 ounces Kale - sliced into thin ribbons
1.5 cups grated or shaved parmesan

Steps:

Combine all ingredients and let sit a few minutes

LEMON GARLIC KALE SALAD

Lemon Garlic Kale Salad image

Categories Leafy Green Salad Summer Side Marinate Healthy

Number Of Ingredients 6

Ingredients

2 cups Sliced Almonds
1/3 cup lemon juice
1 1/2 cups olive oil
4 cloves garlic - smashed by the side of a knife
12 ounce kale
1 cup Parmesan cheese - optional

Steps:

Toast almonds and set aside.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.) I just ran the kale through my KitchenAid attachment!

LEMON-GARLIC KALE SALAD

Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Prep the Kale: Remove the tough stems from the kale and tear or chop the leaves into bite-sized pieces. Massaging the kale with a little olive oil and salt helps tenderize it and enhances its flavor.
Use Fresh Lemon: Fresh lemon juice adds a vibrant, tangy flavor to the salad. Avoid using bottled lemon juice, as it lacks the same intensity and aroma.
Roast the Garlic: Roasting the garlic mellows its sharpness and adds a nutty, caramelized flavor to the dressing. You can roast garlic in the oven or in a toaster oven.
Make the Dressing in Advance: The dressing can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it easy to assemble the salad when you're ready to serve it.
Add Other Vegetables: Feel free to add other vegetables to the salad, such as shredded carrots, sliced bell peppers, or chopped cucumber. This will add more color, texture, and nutrients to the dish.

Conclusion:

This lemon garlic kale salad is a delicious and healthy way to enjoy kale. It's packed with vitamins, minerals, and antioxidants, and the tangy lemon garlic dressing adds a burst of flavor. The salad is easy to make and can be customized to your liking. Serve it as a side dish or main course, and enjoy the many health benefits that kale has to offer.