Kale Salad with Lemon Vinaigrette and Toasted Macadamia Nuts

A basic kale salad that will win over even the most skeptical hearty-green newbies. Great to serve at a potluck because it can sit without getting soggy. It actually gets better after a night in the fridge! So make a double batch to have on hand.


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
  • 1/2 cup Grana Padano or Parmigiano-Reggiano cheese, finely grated, plus shavings for garnish
  • 2 Tbs macadamia nuts, toasted and finely chopped (or use walnuts)


  1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
  2. Add grated cheese and toasted Macadamia nuts and toss.
  3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.


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