This super simple salad is a staple in my family’s fridge each week. I eat it for lunch most days or serve it as an easy side for dinner when I’m crunched for time. I often find my husband stealing bites of it throughout the day and even my 1 year old can’t get enough of it! Best of all, it is best enjoyed prepared a day in advance and can keep in the fridge (in an airtight container) for 3-4 days. It’s one of those things that gets better with age 🙂
Super Simple Kale Salad
Serves: 6-8 (as a side salad)
Prep Time: 15 min
Total Time: 15 min
- 2 large heads of kale (I prefer to use purple kale, but any type of kale works)
- 2 large cloves of garlic
- 8 TBSP EVOO
- 3 TBSP lemon juice
- 1 tsp crushed red pepper flake
- Salt and pepper, to taste
- ¼ – ½ cup freshly grated parmesan (I use the Trader Joes Black Pepper Toscana block of cheese)
Let’s do this!
1.) Prep kale by washing leaves and then using your fingers to remove the stems (claw your fingers like a cat and then run them through the leaves). Coarsely chop kale leaves and toss in a large bowl.
2.) In a small container or salad dressing jar/mason jar, make the dressing by combining the grated garlic cloves, EVOO, lemon juice, red pepper flakes and salt and pepper. Whisk together or shake jar to combine.
3.) In a separate bowl, grate the cheese.
4.) Pour dressing over the salad and toss together. You could also place the kale and dressing in a Ziplock bag and shake together to coat. Sprinkle cheese over salad and toss to combine.
5.) Refrigerate for at least an hour and up to 4 days. Enjoy!
* I often double or triple this recipe for a party or when serving this salad with pasta