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.


  • 1 tablespoon lemon zest

  • Juice of 1 lemon

  • ¼ cup extra-virgin olive oil

  • 8 cups coarsely chopped kale, ribs removed

  • ½ cup shaved Parmesan cheese

  • 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.

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