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Lemon-Garlic Kale Salad

By cooking.nytimes.com

Lemon-Garlic Kale Salad

Cook:25min

Updated at: Thu, 11 Dec 2025 10:37:23 GMT

Nutrition balance score

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Ingredients

8 servings

2 cupssliced almonds

⅓ cuplemon juice

freshly squeezed, from 2 to 4 lemons

1 ½ cupsextra-virgin olive oil

4 clovesgarlic

crushed with the flat side of a knife, peeled and left whole

10 ounceskale leaves

washed and dried, thick stems removed, weight after trimming

1 ½ cupsParmesan

freshly grated, optional

Instructions

View on cooking.nytimes.com

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Notes

22 liked

3 disliked

Go-to

Delicious

Easy

Fresh

Under 30 minutes

Tei Ong· 2 years ago

Added chili flakes. Substituted toasted cashew nuts for almonds. I also left the garlic in. Yum!

TM· 3 years ago

Ignored large parts of recipe. I mixed dressing with more lemon juice to oil marinating the garlic. Instead of adding salt to the dressing, I used it to massage kale, which was cut wider than called for. All worked well.

Patricia Yu· 3 years ago

Kept the base lemon and olive oil ratio. Added some sushi rice vinegar, Dijon mustard, mayo, onion flakes and garlic powder

Naomie Peaster· 3 years ago

So good!

Kristen· 3 years ago

Makes leftovers

Under 30 minutes

Crunch and wow! Love the lemon too!

Elizabeth· 4 years ago

Makes leftovers

Under 30 minutes

Loved it but not quite filling for a whole meal by itself. Very easy and good.