Lemon-Garlic Kale Salad

Updated Dec. 16, 2024

Overview

• Total Time: About 25 minutes (plus optional marinating time for texture)

• Servings: 4 (adjustable)

• Difficulty: Easy

Ingredients

For the Salad:

• 2 cups sliced almonds (toasted)

• ⅓ cup freshly squeezed lemon juice (from 2–4 medium lemons)

• 1½ teaspoons kosher salt (1 heaping teaspoon for dressing, plus extra to taste)

• 1½ cups extra-virgin olive oil

• 4 garlic cloves, crushed with the flat side of a knife, peeled, and left whole (for steeping)

• 10–12 ounces (280–340 g) kale leaves, thick stems removed (trimmed weight)

• 1½ cups freshly grated Parmesan cheese (optional)

Preparation

Step 1: Toast the Almonds

Preheat a toaster oven to 350°F (175°C) or heat a dry skillet over medium-low heat. Spread sliced almonds in a single layer on a baking sheet (for toaster oven) or directly in the skillet. Toast for 5–7 minutes (toaster oven) or 3–5 minutes (skillet), stirring halfway through, until golden brown and fragrant. Transfer to a plate to cool completely. Cooling preserves crunch; avoid over-toasting to prevent bitterness.

Step 2: Prepare the Lemon-Garlic Dressing

In a medium bowl, combine lemon juice and 1 heaping teaspoon kosher salt. Whisk vigorously to dissolve the salt. Slowly drizzle in olive oil while whisking continuously, emulsifying the mixture into a smooth dressing. Add whole garlic cloves and let the dressing steep at room temperature for 10–15 minutes to infuse garlic flavor. Discard garlic cloves before assembling the salad.

Step 3: Slice the Kale

For thin, even ribbons (slaw-like texture): Stack trimmed kale leaves, roll tightly into a log, and hold firmly with one hand. Slice thinly with a sharp chef’s knife into ¼-inch (0.6 cm) ribbons. Repeat with remaining leaves in batches. This rolling method (from the author’s mother) minimizes hand fatigue and ensures uniform ribbons.

Step 4: Assemble the Salad

In a large bowl, place sliced kale. Sprinkle toasted almonds and grated Parmesan (if using) over the kale. Remove garlic cloves from the dressing, then pour half the dressing over the kale. Toss until evenly coated. Taste and adjust with extra salt or dressing as needed. Serve immediately within 1 hour for crisp texture, or marinate with remaining dressing for 2–4 hours (refrigerated) for softer kale.

Notes & Variations

Storage & Prep Ahead

• Advance Prep: The recipe can be made up to 1 day ahead. Store sliced kale and dressing separately in airtight containers in the refrigerator. Combine 1 hour before serving.

• Marinating for Tender Kale: Marinate sliced kale with dressing for 2–4 hours in the fridge to soften the greens (ideal for not serving immediately).

Slicing Technique

• Stack, roll, and slice for uniform ribbons (as described in Step 3). This method works for collard greens, chard, or any leafy green needing thin cuts.

Dressing Adjustments

• Reduce Oil: For a lighter dressing, use equal parts olive oil and lemon juice, plus 1–2 teaspoons honey/sugar (balances tartness).

• Garlic Intensity: Steep garlic in dressing for 24 hours in the fridge for a deeper flavor.

Additions & Substitutions

• Protein/Texture: Swap almonds for toasted pine nuts, dried cranberries, avocado, or blue cheese.

• Almond Alternative: Sauté chopped kale stems (trimmed during prep) in olive oil with garlic until golden, then toss into the salad.

• Parmesan Upgrade: Crumble Parmesan in a blender (instead of grating) for a crunchy, non-clumping texture.

Personalized Tips

• “No almonds? Chop kale stems, sauté with garlic in the lemon-oil mixture until softened, then add to the salad.”

• “Kale (cabbage family) softens beautifully with hours of dressing marination—perfect for make-ahead meals.”

Serve as a light dinner, side dish, or add protein (grilled chicken, tofu) for a complete meal.