Description
This micro chop kale salad is bold, zesty, and layered with texture—featuring finely chopped kale, spicy jalapeno-lemon dressing, parmesan, pine nuts, and crunchy breadcrumbs. A fast and flavor-packed dish that’s perfect for any time of year.
Ingredients
Scale
- 6 cups kale, finely chopped
- 1 small jalapeno, finely diced
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup parmesan cheese, finely grated
- 2 tablespoons pine nuts, toasted
- 1/4 cup breadcrumbs, toasted
- Salt and pepper to taste
Instructions
- Heat a small skillet over medium heat and toast the pine nuts and breadcrumbs until golden. Set aside to cool.
- In a large bowl, combine the chopped kale, jalapeno, parmesan, salt, and pepper.
- In a small bowl, whisk together lemon juice, olive oil, and garlic to make the dressing.
- Pour the dressing over the kale mixture and massage gently until the kale softens slightly.
- Let the salad rest for 10–15 minutes to allow flavors to meld.
- Top with the toasted pine nuts and breadcrumbs just before serving.
- Serve fresh with optional lemon zest garnish.
Notes
- Massage kale with lemon juice to soften it.
- Add breadcrumbs right before serving to keep them crisp.
- Adjust jalapeno heat by removing seeds if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: kale salad, jalapeno lemon dressing, micro chop salad, vegetarian salad, easy kale recipe