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Lemony Kale Salad

A member of the cabbage family, kale is packed with beta-carotene and other nutrient-rich antioxidants. Try substituting this powerhouse vegetable for your usual salad greens, and serve alongside a comforting soup.

  • Servings: 4
Lemony Kale Salad

Photography: David E. Steele

Source: The Martha Stewart Show, September 2010


  • 1 tablespoon lemon zest
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 8 cups coarsely chopped kale, ribs removed
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup toasted blanched hazelnuts, coarsely chopped
  • Coarse salt and freshly ground black pepper


  1. In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat. Add Parmesan and hazelnuts; season with salt and pepper. Toss before serving.


Reviews (6)

  • TusharNijWij 30 Jan, 2014

    I love how you use Kale in this - we use it with Citrus fruits, Gorgonzola and Walnuts:

  • aagroner 30 Dec, 2013

    Very healthy recipe. Awesome taste, and very easy to prepare.
    A few points should be noted:
    - Usage of extra-virgin olive oil makes it much healthier (in comparison to other oils)
    - I advice you not to use the Parmesan cheese, but another type of cheese which contains less fat
    - Be careful not to exaggerate with the black pepper

  • Jennifer Williams 7 Nov, 2013

    This was the best lemon dressing I have ever made. EVER. Just add a clove of minced garlic and you will be amazed!!!! Amazed!!!!

  • Joe Z 28 Sep, 2013

    This single guy loves this salad. Easy to make, and a great way to include Kale in the diet. My supermarket's bulk/organic section carries shelled, whole hazelnuts. I completely followed the recipie by blanching them for a couple minutes (google it, guys) then toasted them for a bit in the same pan. The hazelnuts do add a nice rich flavor, to balance the citrus and bitterness of the kale. I used a few short blasts of the coffee grinder to get the hazelnuts chopped, saving even more time.

  • John White 7 Jan, 2013

    Great recipe. We have been hooked on this salad for a while now and still cannot get tired of it.

  • LuvsShore2Mtns 24 Oct, 2012

    Preparing this recipe is very fast and easy. The lemon dressing decreases the slight bitter taste Kale can sometimes have and the parmesan cheese and hazelnuts gave it delightfull textures. Best of all - the food finicky males in my house loved it as a healthy accompanyment to their grilled burgers. Suggestion - if you're not a fan of citrus, use lease lemon juice or add more ground black pepper. I found roasted hazelnuts at a local mediteranian cafe/market, which saved even more time.

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