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Kale Salad Recipe

Kale Salad

You will not be disappointed when you make this amazing and easy Kale Salad.  This salad is super healthy but full of flavor and crunch. The best things about this salad is it is naturally gluten free and low carb. 


  • 6 cups Kale chopped
  • 1/2 cup Almonds toasted
  • 1/2 cup Parmesan Cheese shaved
  • 1/4 cup Lemon Vinaigrette


  • Remove the stems from the kale and chop it into bite sized pieces and place in a large bowl. Toss the kale with the lemon vinaigrette to coat, and let rest in the refrigerator for 10-15 minutes to overnight.
  • When ready to serve, toss salad greens again, then top with almonds and parmesan shavings and gently toss. Enjoy!

Recipe Notes:

Leftovers for Kale Salad can be stored in an airtight container in the refrigerator for 3-4 days.  If possible keep the parmesan cheese and almonds separate until ready to serve.
 This recipe is naturally gluten free and low carb.  Please check all packages and products to ensure compliance. 
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
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Nutrition Information:

Calories: 100kcal (5%)Carbohydrates: 6g (2%)Protein: 6g (12%)Fat: 6g (9%)Saturated Fat: 1g (6%)Cholesterol: 4mg (1%)Sodium: 119mg (5%)Potassium: 315mg (9%)Fiber: 1g (4%)Sugar: 0gVitamin A: 5070IU (101%)Vitamin C: 60.3mg (73%)Calcium: 173mg (17%)Iron: 1.1mg (6%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)