It’s a food bloggers worst nightmare! A recipe with 1.) kale 2.) no cooking and 3.) a single, woefully unstyled, photo! But haters gonna hate. This salad it too delish to worry about any of that.
A coworker brought it to an office potluck and I couldn’t get enough. I finally asked her for the recipe and I’ve practically be living off of it since. Kale FTW!
Lemon Kale Salad
These are the proportions that I start with and then tweak to taste as I prep. This salad keeps great in the fridge for several days, even after topping with dressing.
- 1 bunch curly kale
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- salt & pepper to taste
- 1/4 cup grated Parmesan
Remove kale from ribs, shred into small, bite-size pieces, and place in large bowl. Combine lemon juice, olive oil, garlic, salt & pepper in a small bowl and whisk. Pour dressing over kale and toss. Let sit 20-30 minutes to mellow out the kale. Sprinkle with Parmesan and serve.