lacinato kale salad
Prep time
Total time
Recipe type: salad
  • 1-2 bunches lacinato/dinosaur kale, de-stemmed and thinly sliced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2-3 cloves garlic, minced
  • pinch of fine or coarse sea salt - I adore this celtic sea salt, as it's unrefined and chock-full of minerals
  • pinch of freshly ground pepper
  • pinch of red pepper flakes, to taste
  • ⅔ cup shredded Parmesan cheese
  1. A note about purchasing lacinato kale: Don't purchase lacinato kale that feels tough and paper-like. It will not breakdown and thus will not absorb the dressing even when you massage it. Kale is best when it’s soft and pliable, (feels like regular lettuce) as it absorbs the dressing and is tender when eaten.
  2. Wash, de-stem and thinly slice your kale. To see step-by-step instructions on how to de-stem and thinly sliced kale click here.
  3. Toss the sliced kale into a large salad bowl.
  4. In a small bowl or glass measuring cup whisk together the following, 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 2-3 cloves minced garlic, pinch of sea salt, pinch of freshly ground black pepper and a pinch (or more to taste) of red pepper flakes.
  5. Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, "massage" your kale, I literally mean, get your hands in there and massage it.
  6. After your kale is massaged, add the ⅔ cups of parmesan cheese and then quickly massage the salad again.
  7. Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time, or even the day before.
  8. Storage: Store leftover salad in the refrigerator. This salad keeps well for 2-3 days.
Nutrition Information
Serving size: 4
Recipe by Marin Mama Cooks at