If you’re looking for a fresh salad that’s hearty enough to stand on its own, this Lemony Kale Salad with Tomatoes is a great choice. Fresh kale is tossed with colorful cherry tomatoes, hard-boiled eggs, walnuts, Parmesan cheese, and homemade croutons, then dressed simply with fresh lemon juice and olive oil. The combination is bright, crunchy, savory, and surprisingly satisfying.
The lemon dressing is what makes this lemony kale salad work so well. Fresh lemon juice adds plenty of acidity to balance the earthy kale, while olive oil rounds out the flavor. There’s no complicated dressing to prepare—the ingredients are tossed together right in the salad bowl, making this an especially easy option for lunch or a simple side dish.
A large salad bowl is particularly useful for this recipe because two bunches of kale create a substantial amount of salad before the other ingredients are added. Having plenty of room to toss everything together helps distribute the lemon juice and olive oil evenly without crushing the tomatoes or croutons.
The homemade croutons are worth the few extra minutes of preparation. Pieces of ciabatta or baguette are tossed with olive oil or melted butter and garlic, then baked until crisp and golden. Their crunch adds a wonderful contrast to the tender kale, juicy tomatoes, creamy hard boiled eggs, and walnuts.
This kale salad with tomatoes is also easy to customize. The combination of grated and shaved Parmesan gives the salad plenty of cheesy flavor, while walnuts add richness and crunch. Freshly cracked black pepper and a little salt bring all the flavors together.
Whether you’re looking for a lighter lunch, a fresh side for dinner, or a way to make kale more appealing, this Lemony Kale Salad with Tomatoes is a simple recipe worth keeping in your rotation. It’s colorful, flavorful, and substantial enough to feel like a real meal rather than just a bowl of greens.
This recipe pairs well with Herbed Salmon Steaks, Skirt Steak with Chimichurri Sauce or Skirt Steak and Potatoes With Herb Sauce.
Read more about 26 Science-Backed Health Benefits of Kale
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Lemony Kale Salad with Tomatoes
- Total Time: :25
- Yield: 8 1x
Ingredients
- 2 bunches kale
- 3 cups red and/or yellow cherry tomatoes
- Hard Boiled Egg
- 1 cup Homemade Croutons
- 1/2 cup chopped walnuts
- 1/3 cup grated Parmesan cheese
- 3 lemons
- 1/2 cup olive oil
- Salt and black pepper
- 1/2 cup shaved Parmesan cheese
Instructions
- Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut across the leaves into 1/4-inch strips.
- In an extra-large bowl combine kale, tomatoes, croutons, eggs, nuts, and the grated Parmesan cheese. Juice lemons over salad ingredients. Drizzle with olive oil and sprinkle with salt and pepper to taste, then toss salad to combine. Sprinkle servings with the shaved Parmesan.
- HOMEMADE CROUTONS Remove crust from a chunk of ciabatta or baguette. Tear the bread in enough pieces to equal about 1 cup. Transfer to a large bowl. Combine 2 tablespoons olive oil or melted butter with a small clove of garlic, minced. Drizzle over bread and toss to coat. Spread on a baking sheet; sprinkle with salt. Bake at 350 degrees F for 9 to 11 minutes, tossing once halfway through baking time.
- Prep Time: :25
- Category: Salad
- Method: Combine