Anti Inflammatory Gluten Free Lemon Parmesan Kale Salad

Total time30 min

Prep time15 min

Cook time5 min

4.5

(13)

Anti Inflammatory Gluten Free Lemon Parmesan Kale Salad

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Ingredients

4 servings

For the salad

1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
¼ tsp kosher salt, for massaging
⅓ cup pine nuts
2 oz parmesan, shaved with a vegetable peeler (about ½ cup loosely packed)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
1 tsp lemon zest (from about 1 lemon)

For the dressing

3 tbsp fresh lemon juice (from about 1–2 lemons)
1 tsp dijon mustard
1 small garlic clove, finely grated or minced
¼ tsp kosher salt
¼ tsp black pepper
¼ cup extra-virgin olive oil
¼ tsp honey (optional)
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but this recipe works out to a very small amount of honey of added sugar per serving, which is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.

Instructions

1
Place the torn kale in a large mixing bowl and sprinkle with ¼ tsp kosher salt. Using both hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
2
Heat a dry large skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 3–4 minutes until golden and fragrant — watch closely, as they can brown quickly. Transfer immediately to a plate to cool.

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