I’ve fallen in love with kale. It’s such a nutritious green, but many people aren’t fans because it tends to be bitter and a little tough. Did you know there are secrets to making kale better? The obvious choice is baked kale chips, which I adore. When you’re looking for a quick and fast salad that is pretty unique and incredibly tasty, a kale salad is perfect.
When you add lemon juice and also squish it with your hands, you help soften both the texture and the flavor, as the kale starts to break down just a tiny bit. It’s just enough to make it perfect to bite raw.
I had a salad somewhat similar to this at a tailgate recently but didn’t get the recipe. When I got home, I was determined to try to replicate it as best I could, remembering all the flavors I tasted with it. I think I did a pretty good job of it, personally. I’ve made it a few times since and (shhhh) not shared. My husband heard that I’d made it since I posted about a kale salad on Facebook and wanted some. I had to shamefacedly admit that there was no kale left in the house.
I’ve been making it just like this, which means that it has no added protein other than the parm. It works great as a side, but this is not a main dish salad. You could definitely add some avocado to it or hard boiled egg to get more oomph to it and make it into a meal, but I sort of like it just the way it is!
All hail kale.
3-4 large leaves kale, stems removed
1/4 c parsley, chopped
1 green onion, sliced
1 1/2 T lemon juice
1 T olive oil
1/4 c fresh grated Parmesan
salt and pepper, to taste
Wash your kale, parsley, and green onion. Slice your kale into 1/2 inch ribbons or rip into bite size pieces (see my tutorial on cutting greens and herbs for how). Place it into a bowl. Chop the parsley, and add it and your sliced green onion, as well.
Note that it may fill your smallish bowl completely.
Add the lemon juice and olive oil. Get your (clean) hands in there, and knead the kale. Gather it in your hands and squeeze, rubbing the leaves together. Do this for about thirty seconds or so. You’ll notice that the kale starts to feel a little softer in your hands, and it’s become a brighter shade of green.
It’s also shrunk significantly in volume.
Add the Parmesan and some pepper, then stir with a fork. Taste test to see if you need to adjust any flavors. Serve immediately, or you can refrigerate this overnight and serve. I wouldn’t recommend any longer than that, as the acid in the lemon juice will continue to break down the kale leaves, and you don’t want soggy slimy salad.
Note: You can easily scale this recipe up to serve more. This is a perfect amount for a side salad for two as is.
- 3-4 large leaves kale, stems removed
- 1/4 c parsley, chopped
- 1 green onion, sliced
- 1 1/2 T lemon juice
- 1 T olive oil
- 1/4 c fresh grated Parmesan
- salt and pepper, to taste
- Wash kale, parsley, and green onion. Slice kale into 1/2 inch ribbons or rip into bite size pieces. Chop parsley.
- Add kale, parsley, and green onion to bowl.
- Add lemon juice and olive oil. Knead the kale for at least 30 seconds.
- Add Parmesan and pepper, then stir. Taste and adjust any flavors if needed.
- Serve immediately, or refrigerate this overnight and serve.
You can easily scale this recipe up to serve more. This is a perfect amount for a side salad for two as is.
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 187 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 10mg Sodium: 419mg Carbohydrates: 18g Fiber: 6g Sugar: 4g Protein: 9g