Tuscan Kale Salad with Lemon Garlic Dressing

If there is one kale salad to make, let it be this: Tuscan kale salad with a lemon-y, garlic-y, nutty Parmesan dressing. It has a deeply savory flavor and the crisp Tuscan kale softens perfectly to create a hearty, filling salad. Top it with chicken or salmon (chef's kiss for smoked salmon!) or serve it as a fresh and flavorful side.

This Tuscan kale salad is a simple way to enjoy the superfood in raw form. With a rich garlic, lemon, and Parmesan cheese flavor, the salad is somewhat like a classic kale Caesar.

Instead of bread crumbs or croutons, you'll top it with toasted pine nuts (or walnuts) to give the salad a nutty, savory, crunchy topping that adds another layer of YUM.

why this recipe works

As much as I was tempted to add all the fresh, salad-y things to this recipe, I've found the best way to enjoy Tuscan kale is in its most simple form.

Out of all the leafy greens, Tuscan kale (also known as black kale, Lacinato kale and dinosaur kale) is my favorite variety of kale. Chopped and tossed in a creamy dressing or vinaigrette, the sturdy leaves soften perfectly and leftovers will hold up well for 1-2 days.

You can toss kale slices into soups or other salad greens (like Brussels sprouts!) to add a nutrient-dense ingredient and a pretty pop of deep green color.

Here's why you'll love this Lacinato kale salad:

• it is hearty and flavorful and perfect for any occasion
• with Tuscan kale as the main ingredient, this salad is nutrient-dense
• it's a great accompaniment to any main dish and also works as a complete meal
• the recipe is low carb, keto-friendly, grain and gluten free.

the ingredients

A handful of ingredients is all you need to make a Tuscan kale salad you will actually love! The dressing ingredients are simple and this salad is versatile, too.

Here's a look at the ingredient list:

• Tuscan kale
• extra-virgin olive oil
• pine nuts
• salt
• black pepper
• garlic powder
• shallot
• garlic cloves
• lemon juice and lemon zest
• Parmesan cheese
• avocado, cut into wedges
• red pepper flakes (optional)

For the best results, use bunches of Tuscan (Lacinato) kale and pass up the pre-chopped, bagged kale you usually see at the grocery store. They have tough, woody stems that will affect the texture of your salad.

an easy Tuscan kale salad recipe

This salad comes together easily. You'll spend the most time prepping the kale and mincing the garlic extra fine (almost like a garlic paste), but both steps are worth it.

Here's a look at the process but be sure to view the printable recipe card at the bottom of the page.

Rinse and dry the kale leaves. Use a sharp knife to de-rib the kale, removing the tough stems. Slice the kale into ½-inch ribbons, then chop into small pieces. Add to a large bowl, then massage with olive oil to soften.

In a small pan, warm olive oil over medium heat. Add the pine nuts and slowly toast them, stirring often, until they're golden brown. Transfer to a bowl and season with a pinch of salt and garlic powder.

In a small bowl, add the minced garlic, shallot, grated cheese, lemon zest, lemon juice and olive oil. Whisk to combine.

Pour over the kale leaves and add half of the pine nuts. Stir well to coat all of the kale in the thick dressing.

Serve the salad topped with the remaining pine nuts, avocado wedges and a sprinkle of red pepper flakes.

tips for the best results

• Chopping the kale: I've found that smaller pieces are best since they're easier to eat, but feel free to keep the kale ribboned (and not chopped small) if that's what you prefer.

• Rinsing the kale: Run each kale leaf under cool water and gently rub to clean. Pat dry with paper towels or place the leaves in a salad spinner to remove excess water.

• Storing: This lemon garlic kale salad holds up well the next day (and even longer)! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

variations and substitutions

• While Tuscan kale is the best variety of kale for this recipe, you can substitute other types of kale.

• Additional toppings to consider: pickled red onion, hard-boiled egg, toasted walnuts, feta cheese, smoked salmon and grilled chicken.

• You can substitute Parmesan cheese with your favorite hard cheese.

Tuscan kale salad is a delicious salad and an easy, healthy recipe for any night of the week! If you try it and love it too, please consider leaving a comment or five-star rating in the recipe card- I always appreciate your feedback!

you might also love...

• This Chick-Fil-A Kale salad recipe is a copycat of their popular Kale Crunch Salad! Fresh kale and cabbage is tossed in a simple apple cider vinaigrette.
• Broccoli Crunch Salad is crisp, sweet and savory, with bits of bacon, fresh broccoli, blueberries, and a creamy maple dressing.
• This Keto Steak Salad features a Dijon and balsamic dressing, tender ribeye and blue cheese crumbles. If you're looking for a flavor-packed, loaded salad, this is it!
• Crockpot Green Chicken Chili Soup is an easy recipe with all the flavors of salsa verde. Tender chicken, tomatillos and green peppers add big flavor to this Crockpot recipe.

Continue to Content

Tuscan Kale Salad with Lemon Garlic Dressing

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Tuscan kale salad is filling and flavorful! Sturdy kale leaves soften when tossed in a lemon, garlic and Parmesan dressing. Top the salad with toasted, garlic-y pine nuts and creamy avocado wedges for a hearty, delicious salad that is easy to make!

Print

Ingredients

• 2 bunches Tuscan kale, rinsed and dried
• 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
• ½ cup raw pine nuts
• pinch of salt
• pinch of garlic powder
• 1 large avocado, cut into wedges
• red pepper flakes (optional)

for the dressing

• ½ shallot
• 2 garlic cloves
• 1 tablespoon lemon zest
• 1 large lemon, juiced (about ¼ cup)
• ½ cup Parmesan cheese (or sub other variety of hard cheese)
• ⅛-1/4 cup extra virgin olive oil
• sea salt and black pepper, to taste

Instructions

1. Use a sharp knife to de-rib the kale, cutting down the center to remove the tough stems. Slice the kale into ½-inch ribbons, then chop into small pieces.
2. Add the kale to a large bowl with 2 tablespoons of olive oil. Massage the kale for 2-4 minutes to soften. Set aside.
3. In a small pan over medium heat, add 1 teaspoon of olive oil. When it glistens, add the pine nuts. Slowly toast them, stirring often, until they are golden brown (about 3-5 minutes). Transfer them to a bowl and season with a pinch of salt and garlic powder.
4. Place a half of the shallot on a cutting board and mince extra fine. Add to a small bowl.
5. Mince the garlic cloves extra fine. Use the flat side of the knife blade to smash the garlic, then continue mincing. Smash again, mince some more. Repeat until a rough garlic paste forms. (You can also use a mortar and pestle if you have one). Add the garlic to the small bowl.
6. Add the grated cheese, lemon zest, lemon juice, and ⅛ cup olive oil. Whisk well to combine, then add more olive oil to thin the dressing, if needed (it should be fairly thick). Add salt and pepper to taste.
7. Pour the dressing over the kale leaves and add half of the pine nuts. Stir well to coat the kale.
8. Serve the salad topped with the remaining pine nuts, avocado wedges and a sprinkle of red pepper flakes.

Notes

• Chopping the kale: I've found that smaller pieces are best since they're easier to eat, but feel free to keep the kale ribboned (and not chopped small) if that's what you prefer.

• Rinsing the kale: Run each kale leaf under cool water and gently rub to clean. Pat dry with paper towels or place the leaves in a salad spinner to remove excess water.

• Storing: This lemon garlic kale salad holds up well the next day (and even longer)! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Additional toppings: You can dress this salad up with extra toppings like pickled red onion, hard-boiled egg, toasted walnuts, feta cheese, smoked salmon and grilled chicken.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 7mgSodium: 241mgCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gSugar: 2gProtein: 6g

This nutritional information is approximate and is provided for convenience as a courtesy.