Everyday Kale Side Salad

Name: Everyday Kale Side Salad
Total time: 37 min
Yield: 4
Cuisine: Western
Ingredients: 4 cups kale leaves, tightly packed (180 g); 2 tbsp extra virgin olive oil, use your good stuff; 2 tsp fresh lemon juice, or apple cider vinegar; ¼ tsp cooking salt or kosher salt, heaped; 2 pinches black pepper; ¼ cup flaked almonds, toasted if you like; or use other nuts or seeds; 20 g (1.2 oz) Parmesan, finely grated (also listed as 1.2 oz; a small thumb-size piece, about 2 1/2 tbsp very tightly packed once grated)

Bowl of kale salad topped with shaved Parmesan and flaked almonds. — Kale salad with Parmesan and flaked almonds.

Kale softened with olive oil and a 30-minute rest, then tossed with lemon, almonds, and Parmesan for a simple side salad.

By Cookin' KitchenSeptember 30, 2026Updated October 19, 2026

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Total: 37 minutes
Servings: 4 servings

Prep: 7 minutes
Rest: 30 minutes
Total: 37 minutes
Servings: 4

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Recipe

Everyday Kale Side Salad

Kale softened with olive oil and a 30-minute rest, then tossed with lemon, almonds, and Parmesan for a simple side salad.

Cookin' · https://cookin.club/recipes/everyday-kale-side-salad

Prep: 7 minutes
Rest: 30 minutes
Total: 37 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

4 cups kale leaves, tightly packed (180 g)
2 tbsp extra virgin olive oil, use your good stuff
2 tsp fresh lemon juice, or apple cider vinegar
¼ tsp cooking salt or kosher salt, heaped
2 pinches black pepper
¼ cup flaked almonds, toasted if you like; or use other nuts or seeds
20 g (1.2 oz) Parmesan, finely grated (also listed as 1.2 oz; a small thumb-size piece, about 2 1/2 tbsp very tightly packed once grated)

Equipment

Large bowl
Serving bowl

Instructions

Step 1: Drizzle the kale leaves with 1 tablespoon of the olive oil in a large bowl and sprinkle with the salt and pepper. Scrunch handfuls of kale, massaging as you go to coat all the leaves with oil, for about 20 seconds.
Tip: Kale leaves are hardy, so squeeze the handfuls firmly and rub the leaves together.
Step 2: Leave the kale on the counter for 30 minutes to soften and marinate.
Tip: The leaves soften as the oil and salt meld into them.
Step 3: Drizzle the kale with the remaining oil and all the lemon juice, then toss. Add half the almonds and Parmesan and toss again.
Step 4: Tumble the salad into a serving bowl. Top with the remaining almonds and Parmesan, then serve.

Notes

Curly kale can be replaced with cavolo nero, also called Tuscan or lacinato kale. For the lemon juice, use apple cider vinegar instead; lime is another option. Flaked almonds can be replaced with other nuts or seeds.

Leftovers keep for up to 2 days in the fridge.

Nutrition per serving

Calories: 112 kcal
Fat: 10 g
Saturated fat: 2 g
Carbohydrates: 4 g
Sugar: 1 g
Fiber: 2 g
Protein: 3 g
Sodium: 206 mg
Cholesterol: 3 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This simple kale side salad gets its texture from massaging the leaves with olive oil and letting them rest for 30 minutes. Lemon juice, flaked almonds, and Parmesan finish the bowl.