Spicy Lemon Kale Salad with Parmesan & Pine Nuts

Prep Time: 10 mins | Serves 2

Why I Love This Recipe

This salad is bold, bright, and satisfying—the kind of lunch that wakes up my taste buds and keeps me going. I love the combo of lemon, chili oil, and Parmesan, and the kale holds up so well, even if I make it ahead.

Ingredients

• 4 cups curly kale, ribs removed and chopped

• Juice of 1 lemon

• 1 tablespoon olive oil

• Salt & pepper to taste

• 2 tablespoons pine nuts, toasted

• 1/4 cup shaved Parmesan

• 1–2 tablespoons chopped spicy pickled peppers (like Mama Lil’s or Calabrian chilies)

• Optional: drizzle of Calabrian chili oil or red pepper-infused olive oil

Instructions

1. Massage the kale: In a bowl, combine kale, lemon juice, olive oil, salt, and pepper. Massage for 1–2 minutes until softened.

2. Toss and top: Add spicy peppers and toss. Sprinkle with shaved Parmesan and toasted pine nuts.

3. Add heat: Drizzle with chili oil for an extra kick, if desired.

Notes

• Dietary Tip: This salad is naturally gluten-free. For a dairy-free version, simply skip the Parmesan or use a plant-based alternative like nutritional yeast for that cheesy flavor.

• Massage the kale – Don’t skip this step! A quick massage with lemon and olive oil softens the kale and makes it more enjoyable to eat.

• Use a quality chili oil – A little goes a long way. I love using Calabrian chili oil or red pepper-infused olive oil for a subtle but flavorful heat.

• Parmesan tip – Shaved Parmesan adds texture and richness, but you can also try pecorino or even a sprinkle of nutritional yeast if you’re dairy-free.

• Add protein – Grilled chicken, a jammy egg, or leftover salmon work beautifully if you want to bulk this up.

• Make it ahead – Kale holds its texture well, so you can prep this salad a few hours ahead without worrying about it getting soggy.