Best 3 Lemon Garlic Kale Salad Recipes

With its vibrant colors, tantalizing flavors, and a burst of vitamins, lemon garlic kale salad has captured the hearts of health enthusiasts and food lovers alike. This delectable dish combines the zesty tang of lemon, the aromatic zest of garlic, and the earthy goodness of kale, creating a symphony of flavors that will tantalize your taste buds. Whether you're seeking a light and refreshing lunch option, a nutritious side dish, or a nutrient-packed snack, this lemon garlic kale salad is sure to satisfy your culinary cravings while nourishing your body with an array of essential vitamins, minerals, and antioxidants.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON GARLIC KALE SALAD (NYT)

Lemon Garlic Kale Salad (NYT) image

Categories Leafy Green Salad Summer Dinner No-Cook Healthy Raw High Fiber Low/No Sugar Vegetarian

Number Of Ingredients 7

Ingredients

2 cups Sliced almonds, toasted
1/3 cup lemon juice
1 pinch salt
1.5 cups olive oil
4 garlic cloves, crushed
12 ounces Kale - sliced into thin ribbons
1.5 cups grated or shaved parmesan

Steps:

Combine all ingredients and let sit a few minutes

LEMON GARLIC KALE SALAD

Lemon Garlic Kale Salad image

Categories Leafy Green Salad Summer Side Marinate Healthy

Number Of Ingredients 6

Ingredients

2 cups Sliced Almonds
1/3 cup lemon juice
1 1/2 cups olive oil
4 cloves garlic - smashed by the side of a knife
12 ounce kale
1 cup Parmesan cheese - optional

Steps:

Toast almonds and set aside.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
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 1/4-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.) I just ran the kale through my KitchenAid attachment!

LEMON-GARLIC KALE SALAD

Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
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 1/4-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.)
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.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choosing the Right Kale: For the best flavor and texture, select young, tender kale with vibrant green leaves. Avoid kale with yellowing or wilted leaves.
Massaging the Kale: Massaging the kale with olive oil and lemon juice helps break down the tough fibers, making it more tender and flavorful.
Using Fresh Lemon Juice: Fresh lemon juice adds a bright, tangy flavor to the salad. Avoid using bottled lemon juice, as it can have a harsh taste.
Adding Almonds: Toasted almonds add a crunchy texture and nutty flavor to the salad. You can also use other nuts, such as walnuts or pecans.
Using Parmesan Cheese: Parmesan cheese adds a salty, umami flavor to the salad. You can also use other hard cheeses, such as Asiago or Romano.
Adjusting the Dressing: Feel free to adjust the amount of olive oil, lemon juice, garlic, and salt to your taste preferences.

Conclusion:

This lemon garlic kale salad is a delicious and nutritious dish that's perfect for any occasion. The combination of tender kale, tangy lemon juice, savory garlic, crunchy almonds, and salty Parmesan cheese creates a well-balanced and flavorful salad. It's a great way to get your daily dose of greens and enjoy a healthy and satisfying meal.