Raw Kale Salad with Cheese

Prep Time

10 minutes

Prep Notes

You can prepare this salad ahead of time because it doesn't get limp and soggy.  After preparing, put it in the refrigerator until ready to serve.

Even those who are reluctant to eat kale tend to enjoy this salad.




5 oz clamshell kale or about 6 cups, cleaned, dried, stemmed and torn into bite sized pieces

¼ cup Panko bread crumbs

¼ cup coarsely grated Parmesan Cheese (recommend Parmigianino

Reggiano,or other very flavorful parmesan)

¼ cup sliced almonds

3T. extra virgin olive oil (evoo)

1T. fresh lemon juice

1 large clove garlic, pressed or minced

Sea salt to taste (about 1/8-1/4 tsp)


Whisk together evoo, lemon juice, minced garlic, and sea salt. 

Put kale in a large bowl and toss with vinaigrette.   Massage into the kale leaves with your fingers.   Then add Panko crumbs, grated cheese and sliced almonds.  Toss and enjoy!!


Kale is one of the most nutritious foods on the planet so it's great to have a few ways you like to eat kale.  This recipe is a crowd please so don't be afraid to serve it!


Prairie Health Companion