Lemon-Garlic Kale Salad
- Total Time
- About 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 12 servings
- 2cups sliced almonds
- ⅓cup freshly squeezed lemon juice (from 2 to 4 lemons)
- Kosher salt
- 1½cups extra-virgin olive oil
- 4cloves garlic, crushed with the flat side of a knife, peeled and left whole
- 10 to 12ounces washed and dried kale leaves, thick stems removed (weight after trimming)
- 1½cups freshly grated Parmesan (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
495 calories; 48 grams fat; 9 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 13 grams protein; 281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- Step 2
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Step 3
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 ¼-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.)
- Step 4
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.
Private Notes
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Cooking Notes
ebpersons
After the thick stems are removed and the kale is washed, the easiest way to end up with a slaw is to: stack the leaves, then roll tightly and hold with one hand, and slice thinly with the other hand. My mother taught me how to do this with collard greens and it is also an effective method with Kale or any leafed green you want to slice.
Jane
Wow, that's a lot of oil. I make a salad very similar to this, but use equal parts oil and lemon, plus a small amount of honey or sugar, and a dash of salt. Since kale is in the cabbage family, it's best to add the dressing several hours before to let the kale soften and absorb the lemon. Dried cranberries, avacado or blue cheese also make good additions.
Reggie
This is an amazing dish. It's a jolt to my tastebuds and is the best light dinner dish. I slightly modified this. I didn't have almonds so I chopped up the stems and sautéed them in olive oil with the garlic that had steeped in the lemon salt mixture. I cut the garlic up finely and after it slightly browned and the stems got a little softer, I tossed them into the salad. Let me know how that works for you.
Nancy
I loved the combo of ingredients. I think it calls for too much olive oil. Start with 3/4 cup and go from there to taste.
Right now this is my favorite salad.
Regina
I love the recipe but changed it a lot for our taste, less oil, less nuts, less almonds
* 1/2 cups sliced almonds
* 1/2 cup freshly squeezed lemon juice (from 2 to 4 lemons)
* Kosher salt
* 1/2 cups extra-virgin olive oil
* 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole (place in oil for at least an hour)
* 1 buch of DinoKale, washed and then cut into thin strips (remove the center stem).
* 1 cups freshly grated Parmesan
Suzy
To all the cooks who write that it is too much olive oil - did you not read that the step 4 direction is to add HALF the dressing, toss & taste, then add more if you think it needs it. Approximately 3/4 cup of dressing for all that kale does not seem to be too much. And you have a nice 3/4 cup or so of dressing left for something else later.
AP
This is my favorite salad! I make it for one most days - I skip the parm and add chickpeas and avocado for a little boost. Easy and delicious
Donna Lipson
Important to massage kale after cutting into strips. In bowl, squeeze in hands, then again, until you see & feel change. Kale will be softer and more intense color.
Thyra Porter
I have made this many times, but never with that much olive oil: this can actually be a healthy dish . I only hope the 1 1/2 cups is a typo. If you throw the sliced kale into a non stick pan you will find that the non stick repels the oil so you can use a TB or less. Just keep tossing and massaging the kale until it concedes. Then gently add the other ingredients, like maybe cutting back on the 1.5 cups of parm as well. Good Lord.
Kristen
I used pine nuts instead of almonds and a little less olive oil as most have agreed. Rather than keep the dressing and kale separate, I dressed all the greens and for next day's lunch had beautifully wilted, yet still crunchy greens. I had leftover dressing and used to sautee a chicken breast as a protein to serve over the salad.
Jane
I have also added Dijon Mustard and minced garlic to the basic recipe. Toasted pine nuts are nice. Parmesan ribbons made by peeling parmesan give a very nice appearance, tossing in before serving. I combine the dressing (minus nuts and cheese) with the kale in a plastic bag and then massage the kale and refrigerate for about 30 minutes. The cheese and nuts are then added to the salad before serving.
Santorini Boo
I usually soak the kale for a couple hours with a little sea salt and massage it to soften it first and I use about half the dressing, almonds and cheese to save calories, 412 calories for a salad is excessive, I eat this at least 3 times a week and totally love it!
judi
Instead of nuts, I added whole wheat bread crumbs just before tossing. Also, I added red pepper flakes which gives it a kick. I like to shred the kale leaves also.
Sally
I used 1/2 cup olive oil, 1/2 cup lemon juice, 1/2 cup parmesan, and 1/2 cup almonds. LOVED it.
Jose
Great salad but one ends up with easily 2x the amount of dressing it needs so halving that and saving a lemon is a good idea although my kids love the dressing on regular salads. It would also benefit from the addition of sliced apples of something else a little more sweet
Megan M.
Once upon a time, I was trying to make a kale Caesar for a party. Three separate batches of mayonnaise broke on me for no explicable reason. I had a full-on sobbing meltdown while standing alone in the kitchen — because come on, MAYONNAISE. I found this alternative while sniffling and desperate. I made it. I haven't made another kale salad since and I eat this at least once a week. The end.
LJ
Loved this salad. So simple but a total flavor bomb. Added a bunch of lemon zest to the garlicky dressing and it took the flavor to a whole new level. Will be making this regularly.
Ruthanne
Didn't have any almonds so used pine nuts. Absolutely delicious/easy recipe.
AA
If you use a 16oz bag of kale, the dressing quantity works well. Added an apple and avocado along with a handful of craisins, and used pine nuts instead of almonds. Salad was a big hit.
Halina
I loved! I usually need a bit of sweet with my kale. Not here. The almond flavor and cheese strike the perfect balance w salt and acid. Used double lemon juice and about 1 c oil. More garlic of course. Easy kale trick was Trader Joe’s pre washed and shredded. Just pull out large stems. Cut finer with kitchen scissors in bowl before massaging (which is must). Used pecorino Romano in lieu of parm bc of personal preference. I ate half of it for dinner. Great recipe.
Dana
Love this! Make it on repeat. I make half the dressing amount and have extra left over for other uses during the week.
Cena
Make this to have on hand all week! Day 1: as side salad for dinner Day 2: on sardine sandwich on whole wheat focaccia with mayo Day 3: layer on top of home made instant-pot Mac-n-cheese (this was the best!) Day4: With cold soba noodles and a jammy ramen egg (summer meal— in ramen in winter!) It’s basicness is it’s versatility!
Cat B.
This salad is amazing! But I do find the proportions a bit off for our taste. We usually double the kale, and slash the rest by 1/2, at least, and up to 2/3rds.
Young
Add a little of the dressing at a time until you are happy with the consistency of the flavor throughout. Being conservative with the dressing let's the other ingredients shine more in my opinion.
jmcleod
Agree with other comments - cut the olive oil to 1 c, and it was still too much. Used 1 c. chopped almonds, and it was also too much. However, the flavor combination was fabulous and I will make this again!
jjazzbel
Looks great except for the salt. I think it would be good if wilted as a warm salad
Excellent!
We had roasted pine nuts on hand so we used them instead of almonds. Delicious! This recipe is a keeper.
Marilyn
I had a very similar salad in a restaurant and wanted to make it at home. I modified the ingredients to match Sally's comment ( 1/2 cup olive oil, 1/2 cup lemon juice, 1/2 cup parmesan, and 1/2 cup almonds), substituted Asiago cheese since I didn't have Parmesan, and massaged the kale as suggested in a comment. It was delicious! Even my husband, who has refused to eat kale in the past, loved it!
Marilyn
I had a very similar salad in a restaurant and wanted to make it at home. I modified the ingredients to match Sally's comment ( 1/2 cup olive oil, 1/2 cup lemon juice, 1/2 cup parmesan, and 1/2 cup almonds), cut the salt to 1/4 tsp., substituted Asiago cheese since I didn't have Parmesan, and massaged the kale as suggested. It was delicious! Even my husband, who has refused to eat kale in the past, loved it!
sharon
Instead of ‘massaging’ stick the kale in a ziploc. Squeeze all the air out, zip up and pound it with a wooden mallet. Works perfectly to soften it up. Fast.
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