Best 5 Lemony Kale Salad Recipes

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Indulge your taste buds in a symphony of flavors with this refreshing Lemony Kale Salad, a culinary masterpiece that combines the vibrant crunch of kale, the zesty tang of lemon, and a medley of nutritious ingredients. Embark on a culinary journey as we explore variations of this delightful salad, each offering a unique twist to tantalize your palate. From the classic Lemony Kale Salad with its simplicity and elegance to the hearty Lemony Kale Salad with Roasted Sweet Potatoes, each recipe promises a delectable experience. Discover the vibrant Lemony Kale Salad with Berries and Goat Cheese, where sweet and savory flavors dance harmoniously, or relish the nutty goodness of the Lemony Kale Salad with Quinoa and Almonds. For a protein-packed delight, try the Lemony Kale Salad with Salmon, or savor the Mediterranean flavors of the Lemony Kale Salad with Feta and Olives. With each bite, you'll embark on a culinary adventure that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

EASY KALE SALAD WITH FRESH LEMON DRESSING



Easy Kale Salad with Fresh Lemon Dressing image

This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!

Provided by Jennifer Laughlin

Categories     Salad

Time 20m

Number Of Ingredients 19

5 cups kale (chopped)
1-2 teaspoons olive oil
⅛ teaspoon salt
2 cups broccoli (chopped)
½ cup almonds (sliced)
½ cup cheese (optional (cheddar or feta work great here!))
¼-½ cup carrots (shredded)
¼ cup red onion (diced)
¼ cup sunflower seeds
¼ cup cranberries
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 clove garlic (minced)
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon honey or sugar (adjust + add to taste)

Steps:

  • First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
  • Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
  • In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.

Nutrition Facts : Calories 334 kcal, Carbohydrate 19 g, Protein 9 g, Fat 26 g, SaturatedFat 3 g, Sodium 315 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

LEMON PARMESAN KALE SALAD



Lemon Parmesan Kale Salad image

Fresh, flavorful, and totally tasty, this simple Lemon Parmesan Kale Salad is a breeze to toss together and ready in under 15 minutes!

Provided by Jenn Laughlin - Peas and Crayons

Categories     Salad

Time 15m

Number Of Ingredients 8

4 cups curly kale
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
1/4 tsp fresh minced garlic
1/4 tsp salt
1/8 tsp black pepper (or to taste)
1/2 cup croutons ((homemade or store bought))
1/4 cup freshly grated Parmesan cheese

Steps:

  • If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.
  • Finely chop kale leaves and add to a medium-large bowl.
  • Whisk together dressing ingredients and drizzle a teeny bit (around 1/2 tsp) onto the kale leaves.
  • Massage dressing into kale leaves until the leaves darken in color and become tender and silky.
  • Toss with remaining dressing and top with freshly grated parmesan cheese.
  • P&C Tip: for a little bit of parm in every bite, I like to finely grate the parmesan cheese with a box grater and then roughly chop into smaller bits. Almost like sprinkles but of the cheesy variety, lol!
  • Place croutons in a plastic bag or between two paper towels. Use the bottle of olive oil to crush into small panko-sized pieces to sprinkle over the kale salad. The result is a delightfully cripsy topping that is dusted over ever bite of lemon and parmesan kissed kale. Love it so! Enjoy right away while topping is still perfectly cripsy.

Nutrition Facts : Calories 137 kcal, Carbohydrate 9 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMONY KALE SALAD



Lemony Kale Salad image

A member of the cabbage family, kale is packed with beta-carotene and other nutrient-rich antioxidants. Try substituting this powerhouse vegetable for your usual salad greens, and serve alongside a comforting soup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 tablespoon lemon zest
Juice of 1 lemon
1/4 cup extra-virgin olive oil
8 cups coarsely chopped kale, ribs removed
1/2 cup shaved Parmesan cheese
1/3 cup toasted blanched hazelnuts, coarsely chopped
Coarse salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat. Add Parmesan and hazelnuts; season with salt and pepper. Toss before serving.

GARLICKY, LEMONY KALE



Garlicky, Lemony Kale image

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 bunch kale, stems removed, cut into 1-inch pieces
1/2 cup slivered almonds
1 lemon, halved
1/4 cup shaved pecorino Romano

Steps:

  • Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
  • Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
  • Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
  • Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!

KALE SALAD WITH LEMON VINAIGRETTE



Kale Salad with Lemon Vinaigrette image

Raw kale holds up well to strong, acidic, garlicky dressings, so it can stand on the table for hours without losing its texture. What's special about this salad is how it's layered, so pay close attention to Chef Silverton's assembly method!

Provided by Nancy Silverton

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 19

1/3 cup pine nuts
6 cups baby kale, may use regular kale: remove ribs and tear into bite-size pieces
3 ounces ricotta salata
kosher salt
8 ounces white anchovy fillets, about 30 fillets
1 lemon
1 tablespoon Flat-leaf parsley, chopped, divided
1 teaspoon dried red pepper flakes, divided
2 tablespoons extra-virgin olive oil, divided
2 shallots, finely minced (about 2 tablespoons)
6 cloves garlic
1 pinch dried red pepper flakes
3 tablespoons fresh lemon juice
1 tablespoon champagne vinegar
Freshly ground black pepper
kosher salt
3 lemons
1/2 cup extra-virgin olive oil
1 ounce ricotta salata

Steps:

  • Toast pine nuts: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Scatter the pine nuts on a baking sheet. Toast in the oven, shaking or rotating the pan halfway through, until fragrant and golden brown, 8-10 minutes. Remove the pine nuts from the oven and cool to room temperature.
  • Marinate anchovies: Drain and discard the brine the anchovies are packed in. In a small, flat dish, arrange ½ of the anchovy fillets in a single layer, skin side down. Use a traditional citrus zester to zest ½ of the lemon on top; then sprinkle with ½ the olive oil, parsley, and red pepper flakes. Repeat layering once more, finishing with the olive oil. Let the anchovies sit in the marinade at room temperature for at least 20 minutes. (Keeps in the refrigerator in an airtight container for up to 3 months.)
  • Vinaigrette: Trim the root end from the shallots, then discard skin. Finely mince, then place in a medium bowl. Grate garlic cloves on a Microplane and add to the shallots, along with a large pinch of red pepper flakes. Add lemon juice, vinegar, black pepper (about 12 grinds of a pepper mill), and a pinch of salt. Whisk to combine, then set aside to macerate, 5-10 minutes. Meanwhile, use a Microplane to grate lemon zest; add to the bowl. Whisk in the olive oil in a slow, steady stream. Finally, grate the ricotta salata into the bowl and whisk to combine one last time.
  • Dress the salad: Place kale in a large mixing bowl and toss with a pinch of salt. Add several spoonfuls of dressing and gently massage it into the kale, making sure to coat the leaves thoroughly. Add more dressing as needed. (It's always a good idea to start with less dressing and add more as you go.) Layer the salad to assemble: Place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the kale and sprinkle with pine nuts. Finish by grating a thin layer of ricotta salata on top. Repeat this layering process two more times, then serve.

Tips:

  • For the best flavor, use fresh kale. If you only have access to curly kale, be sure to massage it thoroughly to break down the tough fibers.
  • To save time, you can use pre-shredded kale. However, be sure to rinse it well before using.
  • If you don't have lemon juice on hand, you can use white vinegar or apple cider vinegar instead.
  • Add a pinch of red pepper flakes for a little spice.
  • Top the salad with crumbled feta cheese, grated Parmesan cheese, or chopped walnuts for extra flavor and texture.

Conclusion:

This lemony kale salad is a healthy and refreshing side dish that is perfect for any occasion. It is packed with nutrients, including vitamins A, C, and K, and it is also a good source of fiber. The lemon dressing adds a bright and tangy flavor that helps to balance out the bitterness of the kale. This salad is also very versatile and can be easily customized to your liking. So next time you are looking for a healthy and delicious side dish, give this lemony kale salad a try.

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