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Kale Salad

Tender massaged lacinato kale tossed with shaved Parmesan, toasted almonds, lemon vinaigrette, and dried cranberries. Massaging the kale transforms it from tough to silky and delicious.

15 minEasyServes 4240 cal/serving

AmericanSaladNo-CookVegetarianLow CarbGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 bunches lacinato (dinosaur) kale, stems removed and torn
  • 2 oz Parmesan cheese, shaved
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup dried cranberries
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic clove, minced
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    Place 2 bunches stems removed and torn lacinato (dinosaur) kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until softened.

  2. 2

    Whisk together 2 tbsp fresh lemon juice, remaining 2 tbsp extra virgin olive oil, 1 clove minced garlic clove, salt, and black pepper to make the dressing.

  3. 3

    Pour the dressing over the massaged kale and toss to coat.

  4. 4

    Add 1/4 cup dried cranberries and 1/4 cup toasted sliced almonds and toss again.

  5. 5

    Top with 2 oz shaved Parmesan cheese and serve immediately or refrigerate up to 4 hours.

Questions

Can I make Kale Salad dairy-free?

Yes. The dairy in this entry is 2 oz Parmesan cheese, shaved. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Kale Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Kale Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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