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Lemon Parmesan Kale Salad

Zesty Lemon Parmesan Kale Salad in Just 15 Minutes

This Lemon Parmesan Kale Salad bursts with zesty flavor and is quick to make, transforming meals into extraordinary experiences.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 bunch Curly Kale Can substitute with dino kale or spinach
  • 3 tablespoons Fresh Lemon Juice Add a bright, zesty punch
  • 2 tablespoons Extra Virgin Olive Oil Essential for dressing, avocado oil can be used for flavor
  • 2 cloves Fresh Minced Garlic Garlic powder can be used as an alternative
  • 1/2 teaspoon Salt Use kosher or sea salt for best results
  • 1/4 teaspoon Black Pepper Freshly ground is preferred
  • 1 cup Croutons Make them at home or use store-bought
  • 1/2 cup Freshly Grated Parmesan Cheese Use nutritional yeast for dairy-free option
For the Dressing
  • 1 teaspoon Lemon Zest Use fresh lemons for best flavor
  • 1 tablespoon Honey or Maple Syrup Optional for balancing acidity

Equipment

  • mixing bowl
  • whisk
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Wash the curly kale thoroughly under cold water, pat dry, remove tough stems, and chop leaves into a mixing bowl.
  2. In a separate bowl, whisk together fresh lemon juice, olive oil, minced garlic, salt, and pepper until emulsified.
  3. Drizzle about a third of the dressing over the kale and massage it into the leaves for 2-3 minutes.
  4. Pour the remaining dressing over the kale and mix thoroughly using tongs or your hands.
  5. Sprinkle freshly grated Parmesan cheese over the salad and toss gently.
  6. Preheat oven to 375°F. Cut stale bread into cubes, drizzle with olive oil, salt, and pepper, and bake for 12-16 minutes until golden.
  7. Add homemade croutons to the salad just before serving and toss lightly.

Notes

Massage the kale thoroughly for best texture and always use fresh ingredients for a superior flavor.