Lemony Kale Salad Recipes

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

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

Ingredients

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.

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