Lemon Kale Salad with Garlic and Parmesan

kale salad garlic lemon parmesan toasted nuts

5 from 6 reviews

Flavorful, easy and no massaging Lemon Kale Salad with toasted nuts and fresh Parmesan cheese, tossed in lemon and garlic dressing.

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings (side dish) 1x
  • Category: Salad
  • Method: Chop + Stove
  • Cuisine: Ukrainian


  • 1/2 cup nuts like almonds, hazelnuts, brazil or macadamia, coarsely chopped
  • 1 large bunch of kale (6 cups chopped)
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/4 cup extra virgin olive oil
  • 1/2 large lemon (2 tbsp), juice of
  • 1 small garlic clove, grated
  • 1/2 tsp salt
  • Ground black pepper, to taste


  1. Remove ribs from kale, rinse with cold water and spin in a salad spinner.
  2. Chop into thin stripes and add to a large salad bowl.
  3. Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
  4. Add Parmesan cheese to the salad bowl.
  5. In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
  6. Stir gently until well combined. Serve within a day.

Store: You can store salad leftovers for up to 36 hours without salad becoming soggy.

Make Ahead: If you would like to make salad ahead, prepare kale leaves and store in a zip top bag for up to 7 days. I often prep kale like this for easy use throughout the week. If you buy chopped kale in bags, you might have to remove the ribs.

Then store toasted nuts in a dry place. Salad dressing can be made for up to 7 days in advance and refrigerated. Remove it from the fridge 30 minutes ahead of serving to allow olive oil to warm up.

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