Description
A bright and savory kale salad made with finely chopped Lacinato kale, fresh lemon dressing, grated Parmesan, and golden toasted breadcrumbs for the perfect balance of texture and flavor.
Ingredients
Units
Scale
- 1 large bunch Lacinato kale, stems removed and finely chopped
- 1/2 cup Parmesan cheese, finely grated
- 1/2 cup plain breadcrumbs
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a small skillet over medium heat.
- Add the plain breadcrumbs to the dry skillet and toast for 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat and set aside to cool.
- In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and black pepper until well combined.
- Add the finely chopped Lacinato kale to the bowl and massage gently with the dressing for 2 to 3 minutes until the leaves darken and soften.
- Fold in the finely grated Parmesan cheese and toasted breadcrumbs, tossing lightly to distribute evenly.
- Let the salad rest for 10 minutes to allow flavors to develop.
- Serve fresh and enjoy.
Notes
- Massage the kale thoroughly to achieve the best tender texture.
- Taste and adjust lemon juice or salt before serving if needed.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg