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    Home » Salads

    Lemon Kale Salad

    Posted: Mar 10, 2021 · Updated: Jun 25, 2021 by Tonje

    Jump to Recipe

    This simple lemon kale salad is an excellent side salad that pairs perfectly with any entree. Serve it with fish, chicken, beef or pork for a filling and healthy meal.

    Kale salad with nuts, parmesan and lemon juice.
    Jump to:
    • Why you'll love it
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    Why you'll love it

    • Really easy recipe
    • Easy to customize or adjust to your preferences
    • Healthy salad packed with nutrients, fiber and protein
    • Pairs well with a variety of entrees
    • Massaged kale is really tender

    🥗 More SALAD RECIPES from Hint of Healthy

    A bowl with lemon kale salad with nuts and parmesan.

    Ingredients

    Lemon: Lemon juice serves as a dressing in this recipe. You can use store bought bottled lemon juice, or squeeze a lemon.

    Kale: Any kale works well. I love using curly kale, or lacinato kale (cavolo nero or dinosaur kale). Kale is a hearty leafy green, and highly nutritious.

    Nuts: Use any nuts that you like, or a combination of different nuts. Walnuts, pecans, pine nuts, almonds and pecans are excellent options. You can also use seeds like pumpkin seeds or sunflower seeds.

    Parmesan: Shredded Parmesan adds a lot of flavor to the dish. You can omit this if you want to make a lighter, vegan version of the kale salad.

    Seasoning: We use a simple combination of garlic powder, salt and pepper in this salad. You can also use finely grated raw garlic.

    Ingredients needed to make lemon kale salad.

    Instructions

    Wash and dry the kale leaves thoroughly, and remove the thick middle stem. Cut or rip the leaves into bite sized pieces, and place them in a salad bowl.

    Add lemon juice and seasoning, and use your hands to massage the lemon and kale for a minute or two. This will make the kale leaves much softer and easier to eat.

    Then, add your chopped nuts and shredded Parmesan cheese. Stir to combine the ingredients evenly, then serve.

    Kale salad with lemon dressing.

    Top tips

    • This recipe is really easy to adjust. Feel free to add or omit any ingredients to suit your preference.
    • Make sure to massage the kale thoroughly. This will break up the fibers in the leaves, and makes kale a lot more pleasurable to eat.

    Serving suggestions

    This salad is best served as a side dish for lunch or dinner. Lemon kale salad pairs really well with a variety of entrees, and here are some of my favorites:

    • Chicken: Instant Pot Lemon Garlic Chicken, Honey Mustard Chicken Breasts
    • Turkey: Oven Baked Turkey Meatballs, Moroccan Roasted Turkey Drumstick
    • Pork: Instant Pot Pork Chops and Rice, Air Fryer Pork Chops
    • Beef: Roast Topside of Beef
    A bowl of lemon kale salad, with lemon and parmesan in the background.

    Variations

    With protein: Add shredded chicken, pulled pork, chickpeas, or tuna to the salad to make it more filling. You can then enjoy the salad as a light meal for lunch or dinner.

    Extra veggies: Add any fruits or vegetables that you like to the salad. Tomatoes, cucumbers, shredded carrots, cranberries, raspberries, peppers, pineapple, sugar snap peas, and radishes are great options.

    With dressing: If you want to add a more flavorful dressing, I recommend Apple Cider Vinaigrette, Maple Vinaigrette or Avocado Lime Ranch Dressing.

    Dairy free / vegan: To make a vegan lemon kale salad, simply omit the Parmesan. A dairy free version of the salad will also be a little lighter, and lower in calories.

    Leftovers

    Store leftover kale salad in a sealed container in a refrigerator for up to 3 days. Serve the salad as a side dish for several meals throughout the week, or add some vegetables and protein to it and serve it as a light meal.

    As this recipe stores really well, lemon and kale salad can definitely be made ahead of time. Prepare the salad the day before you want to serve it, and refrigerate it overnight to keep it fresh.

    🥗 More SALAD RECIPES from Hint of Healthy

    Lemon kale salad in a bowl, with lemon on the side.

    Frequently asked questions

    Can you eat kale raw in a salad?

    Absolutely. Raw kale is perfectly safe to eat raw. Make sure that you wash the leaves thoroughly before use.

    How do I make kale more digestible?

    As kale leaves are tough, I recommend massaging them with lemon juice or dressing. This breaks up the fibers, and makes the kale softer and easier to eat.

    You might also like these recipes

    • Kale Sweet Potato Salad
    • Avocado Chickpea Salad
    • Kale Salad with Apples and Cranberries
    • Asparagus Pasta Salad
    • Air Fryer Kale Chips
    • French Potato Salad
    • Hawaiian Chicken Salad
    • Pasta Salad with Roasted Vegetables
    • Caprese Pasta Salad with Pesto
    • Thai Cucumber Salad

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Lemon kale salad.

    Lemon Kale Salad

    This simple, but delicious lemon kale salad is a healthy, nutritious and filling side salad with kale, lemon juice, nuts and Parmesan cheese.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Course Salad, Side Dish
    Cuisine American, Mediterranean
    Servings 4
    Calories 147 kcal

    Equipment

    • Mixing Bowl
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    Ingredients
     
     

    • 1 bunch kale
    • ¼ cup roughly chopped nuts
    • ¼ cup Parmesan cheese grated
    • 1 lemon (juice only)
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • Wash and dry the kale leaves thoroughly, and remove the thick middle stem. Cut or rip the leaves into bite sized pieces, and place them in a salad bowl.
    • Add lemon juice and seasoning, and use your hands to massage the lemon and kale for a minute or two. This will make the kale leaves much softer and easier to eat.
    • Then, add your chopped nuts and shredded Parmesan cheese. Stir to combine the ingredients evenly, then serve.

    Video

    Notes

    • Store leftovers in a refrigerator for up to 3 days.

    Nutrition

    Calories: 147kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 2gCholesterol: 4mgSodium: 259mgPotassium: 274mgFiber: 2gSugar: 1gVitamin A: 3305IUVitamin C: 54mgCalcium: 145mgIron: 1mg
    Keyword healthy, kale, side salad
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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