Garlicky Kale and Parmesan Salad - Bravabod
Recipes

Garlicky Kale and Parmesan Salad

Valentina

Tender massaged kale tossed with crunchy toasted breadcrumbs and savory parmesan cheese with a quick dressing of olive oil, lemon juice, and garlic. The combination is decidedly simple and delicious.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 3 large handfuls kale (about .5 large bunch)
  • 33333333/100000000 cup grated parmesan cheese (or asiago cheese)
  • 33333333/100000000 cup panko-style breadcrumbs (Note 1) Dressing
  • 1/4 cup extra virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • 2 small garlic cloves, minced
  • salt and pepper, to taste

Instructions
  1. Step 1: Stir together all of the dressing ingredients in a small bowl. Refrigerate until ready to use.
  2. Step 2: Heat a dry frying pan over medium heat. Add the breadcrumbs and toast them until golden brown and fragrant, about 2 to 3 minutes. Shake the pan often to avoid burning. Transfer to a bowl and set aside.
  3. Step 3: Remove the hard, fibrous stems from the kale. Chop the remaining kale leaves into bite-sized pieces and place in a large mixing bowl. Add a splash of the prepared salad dressing and use your hand to massage the dressing into the kale for at least 15 seconds. The kale will soften as you do so.
  4. Step 4: Add the toasted breadcrumbs and cheese to the massaged kale. Pour in a little more dressing, to taste, and toss to combine.
  5. Serve: Transfer the salad into plates and enjoy. Any leftover salad dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: I like to prepare my own breadcrumbs using crushed crackers from this easy recipe. Leave the crumbs rather coarse to resemble a chunky panko-style breadcrumb.

Nutrition

Tender massaged kale tossed with crunchy toasted breadcrumbs and savory vegan parmesan with a quick dressing of olive oil, lemon juice, and garlic. The combination is decidedly simple and delicious.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 3 large handfuls kale (about .5 large bunch)
  • 33333333/100000000 cup grated vegan parmesan (store-bought or homemade)
  • 33333333/100000000 cup panko-style breadcrumbs (Note 1) Dressing
  • 1/4 cup extra virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • 2 small garlic cloves, minced
  • salt and pepper, to taste

Instructions
  1. Step 1: Stir together all of the dressing ingredients in a small bowl. Refrigerate until ready to use.
  2. Step 2: Heat a dry frying pan over medium heat. Add the breadcrumbs and toast them until golden brown and fragrant, about 2 to 3 minutes. Shake the pan often to avoid burning. Transfer to a bowl and set aside.
  3. Step 3: Remove the hard, fibrous stems from the kale. Chop the remaining kale leaves into bite-sized pieces and place in a large mixing bowl. Add a splash of the prepared salad dressing and use your hand to massage the dressing into the kale for at least 15 seconds. The kale will soften as you do so.
  4. Step 4: Add the toasted breadcrumbs and vegan parmesan to the massaged kale. Pour in a little more dressing, to taste, and toss to combine.
  5. Serve: Transfer the salad into plates and enjoy. Any leftover salad dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: I like to prepare my own breadcrumbs using crushed crackers from this easy recipe. Leave the crumbs rather coarse to resemble a chunky panko-style breadcrumb.

Nutrition

Tender massaged kale tossed with crunchy toasted paleo breadcrumbs and savory dairy-free parmesan with a quick dressing of olive oil, lemon juice, and garlic. The combination is decidedly simple and delicious.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 3 large handfuls kale (about .5 large bunch)
  • 33333333/100000000 cup paleo parmesan (store-bought or homemade)
  • 33333333/100000000 cup paleo breadcrumbs or pork rind crumbs (Note 1) Dressing
  • 1/4 cup extra virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • 2 small garlic cloves, minced
  • salt and pepper, to taste

Instructions
  1. Step 1: Stir together all of the dressing ingredients in a small bowl. Refrigerate until ready to use.
  2. Step 2: Heat a dry frying pan over medium heat. Add the breadcrumbs and toast them until golden brown and fragrant, about 2 to 3 minutes. Shake the pan often to avoid burning. Transfer to a bowl and set aside.
  3. Step 3: Remove the hard, fibrous stems from the kale. Chop the remaining kale leaves into bite-sized pieces and place in a large mixing bowl. Add a splash of the prepared salad dressing and use your hand to massage the dressing into the kale for at least 15 seconds. The kale will soften as you do so.
  4. Step 4: Add the toasted breadcrumbs and dairy-free parmesan to the massaged kale. Pour in a little more dressing, to taste, and toss to combine.
  5. Serve: Transfer the salad into plates and enjoy. Any leftover salad dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: If using the homemade breadcrumb option, leave the crumbs rather coarse (not finely ground) to resemble a chunky panko-style crumb.

Nutrition

Tender massaged kale tossed with crunchy toasted pork rind crumbs and savory parmesan with a quick dressing of olive oil, lemon juice, and garlic. The combination is decidedly simple and delicious.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 3 large handfuls kale (about .5 large bunch)
  • 33333333/100000000 cup grated parmesan cheese (or asiago cheese)
  • 33333333/100000000 panko-style pork rind crumbs (Note 1) Dressing
  • 1/4 cup extra virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • 2 small garlic cloves, minced
  • salt and pepper, to taste

Instructions
  1. Step 1: Stir together all of the dressing ingredients in a small bowl. Refrigerate until ready to use.
  2. Step 2: Remove the hard, fibrous stems from the kale. Chop the remaining kale leaves into bite-sized pieces and place in a large mixing bowl. Add a splash of the prepared salad dressing and use your hand to massage the dressing into the kale for at least 15 seconds. The kale will soften as you do so.
  3. Step 3: Add the pork rind crumbs and grated cheese to the massaged kale. Pour in a little more dressing, to taste, and toss to combine.
  4. Serve: Transfer the salad into plates and enjoy. Any leftover salad dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: To make your own pork rind crumbs, place fried pork rinds in a food processor and pulse until they reach a panko-style texture.

Nutrition

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Garlicky Kale and Parmesan Salad

PT15M 3 large handfuls kale (about .5 large bunch) 33333333/100000000 cup grated parmesan cheese (or asiago cheese) 33333333/100000000 cup panko-style breadcrumbs (Note 1) 1/4 cup extra virgin olive oil 2 1/2 tablespoons lemon juice 2 small garlic cloves, minced salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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