Zesty Lemon Kale Salad with Parmesan & Toasted Almonds

Trust me—you need this lemony kale salad. It may look simple, but this hearty green salad is full of bright flavor and makes a perfect side to round out any meal.

This easy salad features finely shredded Tuscan (lacinato) kale tossed in a vibrant lemon dressing and finished with freshly grated Pecorino Romano or Parmesan cheese.

About Tuscan kale: Also called lacinato, dinosaur kale or cavolo nero, this variety is less curly than common kale, which makes it easier to stack, roll and thinly slice. When shredded and massaged, the leaves take on a slaw-like texture that’s tender, flavorful and very satisfying.

This recipe is inspired by classic kale salads but keeps the preparation straightforward. I tested versions with and without breadcrumbs and found they don’t add much flavor and don’t stay crisp when stored, so this version leaves them out for a cleaner, longer-lasting salad.

The recipe and tips are below. Follow the techniques for consistent results: finely shredding and massaging the kale is key to great texture and flavor.

How to Make Lemony Kale Salad

Note on kale quantity: Kale bunches vary in size. This recipe calls for one medium-to-large bunch of Tuscan kale—about 8 ounces. If your bunches are small, use two. The amount of lemon juice is given as a range because kale flavor and size vary; start with 1 tablespoon and add up to another tablespoon if you like it brighter. The lemon’s tartness helps balance the kale’s natural bitterness.

Shred and massage the kale: Finely slicing the leaves and then massaging them with salt softens the texture and deepens the flavor. The technique is simple but transforms large, coarse kale into an inviting, tender salad. Follow the instructions below for the best results.

Pecorino vs. Parmesan: Pecorino Romano is my preference because its sharp, salty profile stands out nicely against the kale. Parmesan works well too—both are aged hard cheeses—but Pecorino brings a bolder finish. Add a pinch more salt if needed after tasting.

Watch How to Make Kale Salad

Kale Salad Serving Suggestions

This bright kale salad pairs well with rich or comforting dishes and adds freshness to the plate. It complements Italian mains, creamy soups and pastas. Here are a few ideas to build a satisfying meal:

• Baked ziti with roasted vegetables
• Vegetable lasagna
• Butternut squash mac and cheese
• Creamy roasted cauliflower soup
• Pasta alla Norma
• Roasted butternut squash soup
• Roasted carrots with farro, chickpeas and herbed crème fraîche

More Kale Salads to Enjoy

If you love kale, try other variations that highlight seasonal produce and different dressings. A few favorites include kale with green tahini dressing, autumn kale with fennel and apples, balsamic kale panzanella with butternut and cranberries, and farro with kale and goat cheese.

• Anything-Goes Kale Salad with Green Tahini Dressing
• Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
• Balsamic Butternut, Kale and Cranberry Panzanella
• Deb’s Kale Salad with Apple, Cranberries and Pecans
• Farro and Kale Salad with Goat Cheese

Please share how your salad turns out in the comments — I’d love to hear!

Lemony Kale Salad