Simple Lemon Kale Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4
A refreshingly flavorful salad with kale, almonds, and fresh shavings of parmesan cheese
  • 4 cups fresh baby kale
  • 1 avocado, diced
  • ¼ cup cherry peppers, sliced*
  • ¼ cup raw sliced almonds
  • ⅛ cup pumpkin seeds
  • ¼ cup freshly shaved or grated parmesan
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • ½ tsp Dijon mustard
  • Salt and freshly ground black pepper
  • *Can substitute jalapeños or roasted bell peppers
  1. Place a skillet over a medium-low heat. Add the almonds and lightly toast until golden brown. Remove from the heat*.
  2. Place the kale, avocado, cherry peppers, almonds, pumpkin seeds, and parmesan in a large bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, dijon mustard, a pinch of salt, and a few grinds of black pepper.
  4. Pour the dressing over the salad, and gently toss to coat the ingredients.
  5. *The first step is optional, but gives the almonds a nice flavor.
Recipe by The Wholesome Fork at