Lemony Lacinato Kale Spring Salad

Lemony Lacinato Kale Spring Salad

    -2 Bunches dark leafy kale or curly kale (thinly sliced) – about 5-6 cups 

  • 1 teaspoon olive oil
  • kosher salt 
  • black pepper
  • 1/2 cup pistachios or pumpkin seeds 
  • 1/2 cup golden raisins or dried cranberries
  • 1/2 cup shredded parmesan cheese
  • Zest of 1 lemon (about 1 tablespoon)



  • 2 tablespoons fresh lemon juice (about the juice of 2 lemons)
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper




  1. Add the sliced kale to a medium-size mixing bowl or salad bowl, drizzle on a little olive oil and sprinkle of salt and pepper and lightly massage it for 1 minute to help break it down a little.
  2. Add the 1/2 cup chopped pistachios, 1/2 cup golden raisins, 1/2 cup grated parmesan cheese, and the zest of 1 lemon to the kale and lightly toss everything together.
  3. Make the dressing: Add the juice from the 2 lemons, 1/4 cup apple cider vinegar, 1/4 cup olive oil, 1 tablespoon maple syrup or honey, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to a mason jar with a lid and shake it well until it emulsifies. You can also add all dressing ingredients to a small bowl and whisk until it emulsifies (get’s nice and creamy).
  4. Pour the dressing on the kale salad and toss well.
  5. Serve cold and ENJOY!

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