Lemon-Garlic Kale Salad
Updated Dec. 16, 2024
- Total Time
- About 25 minutes
- Rating
- Comments
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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.
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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.
My kid ate two bowls! And it was a super hot day so it was a nice no-heat dinner. I subbed walnuts for almonds because that’s what I had.
Perfection! As one cook recommended, I did equal parts fresh lemon juice and oil, along with the garlic, and let it steep for a few hours. Score! Halved the amount of almonds and added some spicy roasted chickpeas. Heaven.
Delicious! Used pignolas because I was out of almonds, and I may just keep it that way (and excuse to eat pine nuts…) Next time, however, I'll make the dressing the night before to allow the oil to soak up more of the garlic flavor. TIP: Leftover kale salad is fine on its own, but it turned out to be a great "filler" when I was a bit short on basil for the pesto I made for another meal. Threw the kale salad into the food processor along with the other pesto ingredients — mwah! Best pesto ever.