Simple Kale Salad with Lemon Vinaigrette
A healthy lunch or dinner for a busy night. Added sliced almonds and parmesan cheese pair perfectly with the tangy lemon dressing.
- 8 ounces kale fibrous stems (in the middle of the leaf) removed
- ½ cup grated Parmesan cheese
- ½ cup slivered almonds
- For the dressing:
- 2 tablespoons fresh squeezed lemon juice
- ¼ cup extra virgin olive oil
- ½ teaspoon garlic grated
- 1 teaspoon Dijon mustard
- ⅛ teaspoon pepper
Remove the fibrous stems from the kale leaves, leaving just the greens.
Place the leaves on top of each other and massage with your hands (like you are kneading bread) for about three to five minutes. It may sound strange but it gets rid of the notorious bitterness.
Break or cut the kale into bite size pieces.
For the dressing, add all ingredients to a bowl and whisk together until combined.
Place the kale into a large bowl and top with sliced almonds and Parmesan cheese.
Pour some of the dressing over top and toss to combine. (using more or less as desired)
Calories: 281kcal | Carbohydrates: 9g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 227mg | Potassium: 389mg | Fiber: 1g | Vitamin A: 5770IU | Vitamin C: 71mg | Calcium: 259mg | Iron: 1.5mg