Lemon Parmesan Kale Salad

Why This Is Strictly Keto

Kale is a nutrient-dense leafy green that stays very low in net carbs, and the dressing is just olive oil, lemon and garlic. Parmesan adds salt and richness in place of croutons, so there is no bread or sugar anywhere in the bowl.

Ingredients

• 1 large bunch lacinato (Tuscan) kale, about 8 oz
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 small clove garlic, finely grated
• 1/2 cup shaved Parmesan cheese
• 1/2 teaspoon flaky sea salt
• Freshly ground black pepper, to taste

Instructions

1. Prep the kale: Strip the leaves from the tough stems, wash and dry them well, then stack, roll and slice into thin ribbons.

2. Make the dressing: In a large bowl, whisk the olive oil, lemon juice, garlic, salt and a generous grind of pepper.

3. Massage: Add the kale and massage with your hands for 2–3 minutes until the leaves darken, soften and lose their raw bite.

4. Rest: Let the kale sit 10 minutes so it absorbs the dressing and tenderizes further.

5. Finish: Toss in half the Parmesan, taste for salt and lemon, and top with the remaining shavings. Serve right away.

Nutritional Info (per serving, approximate)

Tips

• Lacinato kale is milder and more tender than curly kale, but curly works if you massage it a minute longer.
• Use a vegetable peeler to make wide, elegant Parmesan shavings from a wedge.
• The salad holds up well in the refrigerator for a day, making it a sturdy make-ahead side.