Nani’s Everyday Kale Side Salad
This simple kale salad uses a special massaging technique to turn tough greens into a tender and delicious side dish.
recipesbynani.comI make this kale salad almost every single week because it is fast, healthy, and genuinely delicious. By taking a moment to massage the leaves with a bit of olive oil and salt, you soften that natural chewiness and make the greens much easier to enjoy.
Since this salad is so simple, it pairs perfectly with almost any main course you are cooking. It holds up beautifully in the fridge too, so do not worry if you have some leftovers for lunch the next day.
🧺 Ingredients
- 4 cups curly kale leaves, stems removed
- 2 1/2 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 2 tablespoons flaked almonds
- 1 tablespoon parmesan cheese, finely grated
👩🍳Instructions
- 1
Strip the kale leaves off the stems and tear them into bite size pieces with your hands.
- 2
Place the kale in a bowl and drizzle with 1 tablespoon of olive oil, salt, and pepper.
- 3
Use your hands to firmly massage and scrunch the kale until the leaves soften and look glossy.
- 4
Let the kale sit for 30 minutes to marinate and tenderize.
- 5
Add the lemon juice and the remaining 1 1/2 tablespoons of olive oil to the bowl, then toss to coat.
- 6
Stir in half of the almonds and half of the parmesan.
- 7
Transfer the salad to a serving bowl and garnish with the remaining almonds and parmesan before serving.
💡 Tips
Feel free to swap the almonds for your favorite nuts or seeds, and use apple cider vinegar if you do not have a lemon on hand. This salad keeps well in the fridge for up to two days even after being dressed, so it is perfect for meal prep.
Made this recipe? Let us know how it went.
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