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deep green kale salad topped with pine nuts, prosciutto, parmesan cheese. breadsticks and a glass of red wine on the side

Lemon Kale Salad with Prosciutto and Parmesan

For a simple yet elegant side dish or dinner, make this Lemon Kale Salad with Prosciutto and Parmesan. This brings a ton of flavor to your basic Kale Salad Recipe with a lemon garlic dressing, salty prosciutto, pine nuts and shaved parmesan cheese. Serve as a side or entrée. This recipe is gluten free and grain free with Paleo, Whole30 options.
4.43 from 7 votes
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Cuisine: American
Keyword: kale salad
Prep Time: 10 minutes
Servings: 4
Calories: 303kcal
Author: Nicole Harris

Ingredients

  • 5 ounces Baby Kale
  • Zest of 1 Lemon
  • 2 Tablespoons Lemon Juice*
  • 3 Tablespoons Olive Oil
  • 1-2 Garlic Cloves (grated)
  • Salt/Pepper
  • 1/4 Cup Toasted Pine Nuts
  • 1/2 Cup Shaved Parmesan (or a shaved Italian Cheese Blend)
  • 2-3 ounces Prosciutto

Instructions

  • In large bowl, combine kale, lemon zest, lemon juice, oil, garlic, salt and pepper. Massage for 1-2 minutes or until tender.
  • Toss with remaining ingredients. Salt and pepper to taste.

Notes

*If you prefer a mild lemon flavor, reduce the amount of lemon juice or use Meyer Lemons if available. Meyer lemons tend to be quite a bit milder that regular lemons.
**This can be a complete meal for 2 or a side dish for 4.
***Just omit the cheese and this is a Paleo, Whole30 compliant recipe. Omit the prosciutto and cheese for vegan, vegetarian friendly recipe.

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 8g | Protein: 18g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Cholesterol: 40mg | Sodium: 1526mg | Fiber: 2g | Sugar: 1g
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