Kalyn's Kitchen

Raw Kale Salad with Lemon and Parmesan

Raw Kale Salad with Lemon and Parmesan marinates a while in the dressing, which tames down the kale and adds amazing flavor! This salad is amazing with Pecorino-Romano cheese too if you happen to have some of that.

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Raw Kale Salad with Lemon and Parmesan finished salad in bowl

For a few years now I’ve been growing kale. I started with Red Russian Kale, a milder variety that’s good for salads, and I loved it in Kale and Red Cabbage Slaw. This year I grew dark green Curly Leaf Kale, and after I heard about raw kale salads with dark green kale on several food blogs, I decided to try it. I mentioned to my neighbor Brooke that I’d made this Raw Kale Salad with Lemon and Parmesan that’s marinated for an hour before you eat it, and she had the idea of serving this mixed with some other types of lettuce, which I think would also be good, but I ate the raw kale salad just like you see it in the photo, and really enjoyed it.

The hour of marinating time really softens the texture and flavor of the kale, but I’d say this salad is only for people who at least like the slightly bitter flavor of dark greens. I used the smaller leaves of kale from my garden to make this, which I recommend if you have garden kale. Kale is also a great cold weather plant, so it’s not too late to plant some if you’re doing some fall gardening.


Raw Kale Salad with Lemon and Parmesan process shots collage

How to Make Raw Kale Salad with Lemon and Parmesan:

(Scroll down for complete recipe with nutritional information.)

  1. I washed and dried about 8 oz. small kale leaves in the salad spinner, then thinly sliced it. (If you have larger kale leaves, cut away the stems before you slice the kale.)
  2. Measure out a generous amount of coarsely-grated Parmesan or Pecorino-Romano cheese.
  3. Then toss the kale with the cheese.
  4. Whisk together the lemon juice and olive oil. Use a wooden or plastic spoon to toss the kale with the dressing, rubbing with the spoon so some oil is “massaged” into the kale.
  5. After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, and serve.

More Salad Recipes with Kale:

Kale and Red Cabbage Slaw
Baby Kale Salad with Apples
Arugula, Kale, and Gorgonzola Salad with Balsamic Vinegar
Baby Kale Caprese Salad

Raw Kale Salad with Lemon and Parmesan finished salad in bowl

Raw Kale Salad with Lemon and Parmesan

Yield 4 servings
Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Raw Kale Salad with Lemon and Parmesan marinates a while in the dressing, which tames down the kale and adds amazing flavor!

Ingredients

  • 8 oz. raw kale leaves (or more), washed, dried, and sliced into strips
  • 1/3 cup coarsely grated Parmesan cheese (see notes)
  • 2 T fresh squeezed lemon juice
  • 2 T extra virgin olive oil
  • sea salt and fresh ground black pepper to taste, for serving

Instructions

  1. Wash kale leaves and spin dry or dry with paper towel. If the kale has thick ribs, cut them away, then slice into ribbons about 1/2 inch thick.
  2. Put kale strips into a plastic or glass salad bowl. Add coarsely grated cheese, and toss.
  3. In a small bowl, whisk together the lemon juice and olive oil.
  4. Pour over kale and cheese, then use a large wooden spoon or plastic spoon to stir the salad, “massaging” the dressing into the kale leaves so they’re all well coated with dressing.
  5. Let salad sit at room temperature for 1 hour.
  6. After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, and serve.

Notes

Use Pecorino-Romano Cheese if you prefer.

Adapted from Kale Salad with Pecorino and Lemon at The Kitchn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 125Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 316mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This nutritious Raw Kale Salad with Lemon and Parmesan salad would be a good side dish salad for any phase of the original South Beach Diet or any other type of low-glycemic or low-carb eating plan, even Keto.

Find More Recipes Like This One:
Check out Salad Recipes for more tasty salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Raw Kale Salad with Lemon and Parmesan

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    25 Comments on “Raw Kale Salad with Lemon and Parmesan”

  1. I have some kale from the winter farmer's market and I think it will be salad for dinner tomorrow night

  2. Martha, I agree it's simple and very tasty.

    To find my other recipes with kale, just type "kale" into the search bar and they will all come up.

  3. I love this salad. I first had it at True Food, a restaurant here in Phoenix where Dr. Weill helped develop the menu. Do you have other favorite kale recipes?

  4. Tigerfish, haven't had smoothies with kale, but it sounds delicious.

    Jessica, if you like kale, you'll like it.

  5. Kale is one of the best sources of calcium. I love it, and this recipe looks delicious. Thanks for sharing!