Crunchy Parmesan Kale Salad

This crunchy parmesan kale salad is an easy salad recipe filled with fiber & fats. Top it with your favorite protein for a simple and delicious meal.

Parmesan Kale Salad

This delicious salad is so simple to make, yet hits the spot for a good kale salad. It’s crisp and crunchy and tossed with grated parmesan, toasted panko crumbs and chopped almonds.

I love preparing this for a quick & easy lunch for the week. The longer the kale sits in the dressing, the better it tastes!

The kale is massaged in a simple lemon dijon dressing, then tossed together with toasted panko and roasted almonds.

Massaging the kale with the dressing, ideally with your hands, is KEY to a good kale salad. It helps break down the fibers, making it easier to chew and digest.

What you’ll need to make this crunchy parmesan kale salad

The salad itself is made up of only 4 ingredients: kale, toasted panko crumbs, roasted almonds and grated parmesan.

I personally enjoy the simplicity of the ingredients, but here are some other add ins that would work well in this salad:

• Chickpeas or cannellini beans
• Dried cranberries
• Grated carrots
• Chopped apples

This kale salad is delicious on its own for a light meal, but you can serve it with an additional protein source, like baked salmon or crispy tofu, for more of a complete meal.

This recipe is easy to make, so delicious, and pairs well with any meal! I can’t wait for you guys to try it.

Other salad recipes to try:

Chopped Veggie Salad

Arugula Citrus Salad

Roasted Beet and Carrot Salad

Crunchy Parmesan Kale Salad

5 from 1 vote

Course: Salads

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Ingredients

• 6 -8 oz kale, stems removed

• 1/3 cup roasted almonds, chopped

• 1/3 cup panko crumbs

• 1/3 cup grated parmesan cheese

• 1/4 cup olive oil

• Juice from 1 small lemon

• 1 clove garlic, crushed

• 1 tsp dijon mustard

• Salt & pepper, to taste

Directions

• Chop the kale and add it to a large salad bowl.
• To make the dressing, whisk together the olive oil, mustard, lemon juice, garlic, salt & pepper. Pour it over the kale and massage it into the greens
• Add the panko crumbs to a small pan and toast them over a medium flame for about 2-3 minutes until they begin to brown. Keep tossing the crumbs every 30 seconds making sure they don’t burn
• Add the toasted panko to the kale along with the grated parmesan and chopped almonds
• Toss everything together and serve with your favorite main course

Did you make this recipe?

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