Lemon garlic kale salad, bright and crisp with almost no effort, my go-to low carb side at 2.4g net carbs per serving. Six ingredients plus salt, a mason jar for the dressing, done in about 15 minutes.
I started making this years ago when I needed something I could throw together in about 15 minutes for a last-minute cookout. Turns out, the simplest recipes are the ones people ask about. A handful of baby kale, toasted almonds, parmesan, and a lemon-garlic dressing shaken up in a mason jar. That’s it. No complicated prep, no obscure ingredients.
The dressing is what makes this work. I smash a few garlic cloves with the flat of my knife, drop them into lemon juice and olive oil, and let them steep. The longer the garlic sits, the more flavor you get. I usually make the dressing at least 30 minutes before I need it, but even 10 minutes does the job. The lemon ratio I list (a third cup of juice) is my baseline. I almost always squeeze in an extra tablespoon of juice and some zest on top. I’ve had readers tell me they needed more lemon the first time, and I get it. Kale handles acid really well, so don’t hold back.
What I love about this as a keto side dish is how well it pairs with practically anything. I’ve served it next to grilled chicken, alongside a keto antipasto salad for a full spread, or just eaten a big bowl for lunch with extra parmesan shaved on top. It works with steak, pork chops, fish, you name it. If you like salads with more substance, my Jennifer Aniston salad, Thai chicken salad, and caprese salad are all worth having in your rotation.
The toasted almonds are non-negotiable for me. That crunch against the tender kale and the salty parmesan is what keeps you reaching for another forkful. I toast mine in a dry skillet over medium heat for about 3 minutes, shaking the pan every 30 seconds or so. You’ll smell them before you see the color change. They go from golden to burnt fast, so I never walk away from the stove. If almonds aren’t your thing, toasted pecans or pine nuts work well here. I’ve tried walnuts too, but they taste a little bitter next to the lemon.
One more thing. Unlike most lettuces, kale holds up during transport. I bring this to every cookout and potluck because it doesn’t turn into a soggy mess sitting in the car or on a table for an hour. Baby kale should be dressed right before serving (it wilts faster than the mature varieties), but if you’re using curly or Tuscan kale, toss it in the dressing hours ahead. It actually gets more tender and flavorful the longer it sits.
How to prep kale for salads
If you’re not using baby kale, you’ll need to prep your leaves before building the salad. Here’s what I do:
Wash the kale. I rinse the leaves under cold running water to get rid of any grit, then pat them dry or run them through a salad spinner.
Remove the stems. Kale stems are tough and chewy, so I strip the leafy part away by holding the stem in one hand and pulling downward with the other. You can also use a knife to cut along each side of the stem if that’s easier for you.
Massage the leaves. This is the step most people skip, but it makes a real difference with mature kale. I rub the leaves between my hands for about a minute until they turn a deeper green and feel softer. You can also toss the chopped kale in the dressing 15 to 20 minutes early and let the acid do the work.
Chop. I cut the kale into bite-sized pieces. For a finer texture, I slice it into thin strips for more of a shredded slaw.
Best kale for salads
Baby kale
This is what I use in the photos and what I reach for most of the time. Baby kale is harvested young, so the leaves are tender, mild, and not bitter at all. No massaging needed, no stem removal. The trade-off is that baby kale wilts faster once dressed, so toss it right before serving. I learned that the hard way after making a bowl two hours early for a barbecue.
Tuscan (dinosaur) kale
Also called Lacinato kale, this variety has long, flat, dark green leaves with a slightly wrinkled texture (the “dinosaur skin” look). I find the flavor milder and almost nutty compared to curly kale. It holds up well in dressing, which makes it my go-to when I want to prep the salad ahead of time.
Curly kale
The variety most people picture when they hear “kale.” Bright green, ruffled leaves with a slightly bitter, peppery bite. I like curly kale when I’m pairing it with a more acidic dressing because the lemon cuts through that bitterness nicely. The leaves are sturdy and crunchy, so this is the one I reach for when meal prepping. I’ve had it sitting in the dressing for two days and it was still crisp.
Add-ins worth trying
The base recipe with lemon, garlic, almonds, and parmesan already has plenty going on. But I rotate in extras depending on what I have and what I’m in the mood for.
Here’s what I’ve tried and liked:
Dried cranberries for a chewy, slightly sweet contrast (use sugar-free if you’re watching carbs)
Diced red onion for extra crunch and a little bite
Diced bell pepper in any color for sweetness and snap
Cooked chicken to turn this side into a full meal (I usually toss in leftover grilled or rotisserie chicken)
Avocado for creaminess and extra healthy fat
Feta or goat cheese instead of parmesan for a completely different flavor
A splash of sugar-free maple syrup in the dressing for a hint of sweetness
Toasted pine nuts or pecans when I’m out of almonds
Here’s what I’ve learned after making this dozens of times: storage depends entirely on your kale variety.
Baby kale should be dressed right before serving. The tender leaves start to wilt within an hour once the lemon and oil hit them. If I’m bringing this somewhere, I pack the dressing in a separate jar and toss it on-site.
But if you use curly or Tuscan kale, this is one of the best salads to make ahead. The acid in the dressing softens the tougher leaves over time, and the flavors meld together overnight. I’ve made big batches on Sunday and eaten from the same container through Wednesday with zero issues. The texture actually improves after a day in the fridge.
What to prep ahead
Toasted almonds keep in an airtight container for up to 4 days. I try to use them within a day or two because that’s when the roasted flavor is at its peak.
The lemon garlic dressing stores in the fridge for up to 5 days. I usually double the batch because I end up using it on other things too, like my keto macaroni salad when I want a tangy dressing swap.
How to make kale salad
Toast the almonds. I use a dry skillet over medium heat and shake the pan every 30 seconds. They go from golden to burnt fast, so stay close. Set them aside once they're fragrant.
Make the lemon garlic dressing. Smash your garlic cloves with the flat of a knife. Add them to a mason jar with olive oil, lemon juice, and salt. Shake to combine and let the garlic steep for at least 10 minutes. I try to make it 30 minutes ahead when I can because the flavor is noticeably stronger.
Toss and serve. Add baby kale leaves, toasted almonds, and grated parmesan to a large bowl. Remove the garlic cloves from the dressing, drizzle it over everything, and toss until evenly coated. Serve right away if using baby kale.
Toast almonds in a skillet over medium heat until golden brown and fragrant. Set aside.
For this step
½ cup sliced almonds
2
Make zesty lemon garlic salad dressing
Smash garlic by whacking each clove with the side of a knife. In a small bowl or mason jar, whisk lemon juice and salt. Add olive oil, smashed garlic and whisk or shake until combined. Let garlic sit and steep for at least 10 minutes. Remove garlic cloves before assembling the salad.
For this step
4 cloves garlic
⅓ cup lemon juice
1 teaspoon salt
½ cup olive oil
3
Assemble
To a large salad bowl, add kale leaves, toasted almonds, and grated parmesan. Drizzle on dressing and toss to evenly coat. Serve right away.
For this step
5 oz baby raw kale leaves or chopped kale
1 cup grated parmesan cheese
Nutrition
Per serving: 1/8 of recipe
Calories
213
Fat
19.6g
Protein
6.7g
Total carbs
2.9g
Net carbs
2.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use pre-grated parmesan or should I grate it fresh?
I usually grab pre-grated parmesan because I'm making this on the fly most of the time. It works fine. When I've used freshly grated, the flavor is noticeably sharper and it melts into the leaves a little more. Use a fine grater if you have one. One reader found the fine shreds actually mix into the lemon and olive oil so each leaf picks up cheese, while bigger box grater pieces clump and pool at the bottom of the bowl.
Can I use a different cheese?
I've swapped in feta and goat cheese and both work well. Feta gives a tangy, salty bite that plays well with the lemon dressing. Goat cheese is creamier and a little milder. I still reach for parmesan most of the time because the nutty, salty flavor pairs best with the almonds and garlic, but go with what you have.
not going to lie, I only made this because I ran out of time before the cookout, and it was the bowl people kept going back to while the pasta salad sat there. your garlic dressing does the work. Thanks!
Used a box grater first and the parmesan just clumped up. Fine grater on batch two, completely different. Smaller pieces actually get into the olive oil and lemon so each leaf picks up cheese instead of it all pooling at the bottom. Ratio’s solid, just took one batch to figure out the parmesan part.
If you can make the dressing the night before, do it. The smashed garlic sits in the lemon juice overnight and loses most of that sharp raw edge, way more mellow than when you use it fresh. It’s become my default now.
Added a squeeze of fresh orange along with the lemon juice on a whim and the dressing went somewhere completely different. More rounded, less sharp. Keeping the ratio at about 2:1 lemon to orange from here on.
On my fourth batch in the last two months and the toasted almonds are genuinely non-negotiable at this point (tried skipping them once and immediately regretted it). The way they hold up in the lemon garlic dressing without going soft is the thing that keeps pulling me back. I’ve been making it Sunday evenings and eating it through Wednesday, and somehow it gets better by day two when the kale has really softened into the dressing. Four stars because I keep adding an extra clove of garlic, which is probably just a me problem.
Extra garlic is not a you problem. I’m at five cloves most of the time. And yeah, day two this salad is completely different – the kale almost drinks the dressing overnight.
Added some red pepper flakes and a tiny splash of apple cider vinegar to the dressing and the whole thing came alive. The heat against the lemon and garlic is really something. Going in my spring rotation hard.
Red pepper flakes against lemon and garlic on kale is actually so obvious and I’ve never done it. The ACV on top of the lemon is interesting too. Going to test that ratio.
I’ve avoided kale salads for years because every one I’ve tried tasted like roughage with dressing on it. Made this last week mostly out of curiosity. The lemon garlic dressing is the thing that changes it. That much lemon juice and four cloves of garlic and the kale actually tastes good. Toasted almonds give it real texture, parmesan pulls it together without making it heavy. First kale salad I’d actually make again.
The ratio is doing everything there. Most kale salads chicken out on the acid, and that’s why they taste like roughage. Four cloves isn’t even the ceiling for me.
Meal prepping this every Sunday now and the kale thing finally clicked for me. I kept abandoning salad prep because by Wednesday everything was soggy, but baby kale actually holds. Made a full batch Sunday, kept the dressing in the mason jar like the recipe says, and by Thursday the leaves were still firm enough that I was genuinely looking forward to lunch. The toasted almonds I store in a small baggie on the side so they stay crispy through the week. That lemon garlic ratio is exactly right for multiple portions over several days, bright enough to wake up the kale without turning sharp by day four. This is the first salad that has actually survived my whole prep week intact, and at 2.4g net carbs per serving it fits into literally any day I need a low-effort side.
Smart on the almonds in a separate baggie. I just add mine right before eating, but for a full week that’s the better call. Baby kale really is the one that holds.
Made a triple batch Sunday and it’s been my lunch every single day this week. The kale actually gets better after sitting in the lemon dressing overnight, softens just right without going limp. Keep the almonds separate until you plate it or they lose their crunch.
My husband thinks kale is decorative. Made this on a cold Tuesday night and he finished it before I did. Didn’t say anything, just got up and looked in the fridge for more. That lemon garlic dressing is no joke.
The fridge check gets me every time. Mine does the same thing and won’t say a word about it. That dressing is strong enough to convert a full kale skeptic.
The lemon dressing sold me on this in February. When you’re deep in soup-and-stew season, something this bright catches you off guard. One tip: massage the kale with a little dressing before adding everything else. Two minutes and it goes from tough to almost silky. The parmesan and toasted almonds do the rest.
Massaging with the dressing instead of dry is a better move. I always do it dry with Tuscan kale but working the lemon in while you’re breaking down the leaves makes more sense. Two minutes is right.
