Easy Chopped Kale Salad Recipe
This is the BEST kale salad recipe, using tender baby kale, a flurry of parmesan and finely chopped walnuts, all tossed in the most delicious lemon garlic dressing. Even better yet, make it in just 15 minutes!
Servings: 4 servings
Ingredients
- 10 ounces baby kale
- 1 cup finely grated Parmigiano-Reggiano or regular parmesan cheese
- ⅔ cup finely chopped walnuts
- ⅓ cup extra virgin olive oil
- 3 large garlic cloves minced
- 1 lemon juiced
- 2 teaspoons stone ground mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- ⅛ teaspoon Tabasco
- Salt and pepper to taste
Instructions
- On a large cutting board, roughly chop the baby kale, just enough to break down the leaves without making them too small. You may need to do this in two batches. Place in large salad bowl.
- In a separate small bowl, whisk to combine olive oil, garlic, lemon, mustard, Worcestershire, anchovy, Tabasco, and salt and pepper.
- Pour dressing over the kale, and then add in the cheese and walnuts.
- Toss until just combined. Enjoy!
Video
Notes
- Don’t like anchovy? Leave it out.
- Don’t have stone ground mustard? Use smooth Dijon.
- You can use regular kale instead of baby kale? Yes, but baby kale is more tender and creates a more delicate, delicious salad.
- Do I need to chop the kale? No, you don’t need to but it makes each bite more amazing. It just does…trust me.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 9g | Protein: 15g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Cholesterol: 18mg | Sodium: 548mg | Potassium: 407mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7286IU | Vitamin C: 75mg | Calcium: 509mg | Iron: 2mg