Last summer I stumbled across the original version of this salad while we were receiving our amazing CSA shares from Davis Natural Produce. They grow the most GORGROUS vegetables Ive ever seen. AND their farm is right here in Conway, behind Kennett Middle School. Right around the same time we received our Kale, my sister was visiting from out of town and we got some amazing Lemon White Balsamic olive oil from North Conway Olive Oil Company. The original version of this recipe called for 1 table spoon of just lemon juice. But trust me, the lemon balsamic really adds something special. This salad recipe is the only time my husband Paul actually said he like kale. Kale makes him very sad....almost as sad as quinoa makes him lol.
Why Kale?
Kale is one of the most nutrient-dense foods available, loaded with vitamins A, C, and K, as well as fiber, antioxidants, and calcium. Its slightly bitter taste pairs wonderfully with the tanginess of lemon and the saltiness of Parmesan.
Ingredients
- 4 cups kale, washed and chopped
- 1 tablespoon lemon white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fresh minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, or to taste
- ½ cup croutons (homemade or store-bought)
- ¼ cup shredded Parmesan cheese
- Spritz of lemon juice
Instructions
1. Prepare the Kale
Start by washing the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large salad bowl.
2. Massage the Kale
Trust me, dont skip this step. Add just the olive oil, and use your hands to massage the kale until it softens and turns a brighter shade of green.
3. Dress the Kale
In a small bowl, whisk together the remaining ingredients: lemon white balsamic vinegar, fresh minced garlic, salt, and black pepper until well combined.
Pour the dressing over the chopped kale.
4. Smash the Croutons and Add the Toppings
Place the croutons in a large Zip Lock bag. Using your olive oil bottle or a coffee mug, smash the croutons into smaller bits. Sprinkle the shredded Parmesan cheese over the massaged kale. Add the croutons for a delightful crunch. Finish with a spritz of fresh lemon juice to enhance the flavors and add an extra zing to the salad.
5. Serve
Serve immediately while the crouton bits are still crunchy and enjoy!
Tips for the Perfect Parmesan Lemon Kale Salad
- Homemade Croutons: If you have some extra time, making homemade croutons can elevate this salad. Simply cut day-old bread into cubes, toss with olive oil, garlic powder, and salt, and bake at 375°F until golden and crispy.
- Freshness Matters: Use the freshest kale you can find for the best flavor and texture.
- Extra Zest: For an added burst of flavor, you can zest some lemon over the salad before serving.
Why You’ll Love This Salad
This Parmesan Lemon Kale Salad is not only delicious but also incredibly healthy. It’s a great way to incorporate more greens into your diet while enjoying a burst of flavors. The lemon and garlic add a refreshing tang, the Parmesan brings a savory depth, and the croutons provide a satisfying crunch.
Final Thoughts
If you don't have a CSA share, you can grab amazing, fresh, locally grown veggies from Davis Natural Produce 7 days a week at International Mountain Equipment in North Conway, and on Saturday at Tuckerman Brewery from 3pm to 6pm. All of their produce is grown in the Albany Town Forest behind Kennett Middle School.
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