Lemon-Garlic Kale Salad
Updated Dec. 16, 2024
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups sliced almonds
- ⅓cup freshly squeezed lemon juice (from 2 to 4 lemons)
- Kosher salt
- 1½cups extra-virgin olive oil
- 4cloves garlic, crushed with the flat side of a knife, peeled and left whole
- 10 to 12ounces washed and dried kale leaves, thick stems removed (weight after trimming)
- 1½cups freshly grated Parmesan (optional)
Nutritional analysis per serving (10 servings)
495 calories; 48 grams fat; 9 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 13 grams protein; 281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- Step 2
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Step 3
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Step 4
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Private Notes
Comments
After the thick stems are removed and the kale is washed, the easiest way to end up with a slaw is to: stack the leaves, then roll tightly and hold with one hand, and slice thinly with the other hand. My mother taught me how to do this with collard greens and it is also an effective method with Kale or any leafed green you want to slice.
Wow, that's a lot of oil. I make a salad very similar to this, but use equal parts oil and lemon, plus a small amount of honey or sugar, and a dash of salt. Since kale is in the cabbage family, it's best to add the dressing several hours before to let the kale soften and absorb the lemon. Dried cranberries, avacado or blue cheese also make good additions.
This is an amazing dish. It's a jolt to my tastebuds and is the best light dinner dish. I slightly modified this. I didn't have almonds so I chopped up the stems and sautéed them in olive oil with the garlic that had steeped in the lemon salt mixture. I cut the garlic up finely and after it slightly browned and the stems got a little softer, I tossed them into the salad. Let me know how that works for you.
I make this so often. It's quick, relatively cheap, and DELICIOUS. Little tip: I just roast whole natural almonds on the stovetop rather than slicing them or buying them sliced. They get crunchy and are easy to crack and mash into nice crunchy bits with a mortar and pestle to add to the salad. Sometimes I add a salmon filet on top. Sometimes anchovies. Sometimes sliced cherry tomatoes and/or red onions. The dressing is a must. I just love it!
Bomb salad! Holy cow! I used half the oil and almost twice the lemon. Play with it to your own tastes. Don’t leave out the almonds. We used slivered because they were out of sliced. Totally fine. This should be on rotation at Least once a week.
Based on the reviews, I wanted to love this… but it was NOT popping with the flavor that others crowed about. I used parm … maybe that was the problem. It did not seem to play well. I don’t know. I did not like this salad. Super disappointed. Sorry to be a buzz kill.