Easy 5-Minute Kale Salad Dressing Recipe
A bright and creamy kale salad dressing made with lemon, Dijon mustard, Parmesan, garlic, honey, and olive oil. Ready in five minutes, it softens kale and balances its natural bitterness.
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Servings: 4 servings
Ingredients
- 3 tablespoons fresh lemon juice, (about 1 large lemon)
- 1 tablespoon Dijon mustard
- 1/4 cup finely grated Parmesan cheese (or nutritional yeast for a vegan version)
- 1 garlic clove, grated or finely minced
- 1 teaspoon honey or pure maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- In a small bowl or mason jar, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1/4 cup finely grated Parmesan cheese, 1 grated or finely minced medium garlic clove, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper.
- Slowly stream in 3 tablespoons extra-virgin olive oil while whisking constantly until the dressing is smooth, creamy, and fully combined. If using a mason jar, secure the lid and shake vigorously.
- Pour as much dressing as needed over one large bunch of destemmed, chopped kale. Using clean hands, massage the dressing into the leaves for 2 to 3 minutes, or until the kale is tender, glossy, and deep green.
Notes
- Make It Vegan / Dairy-Free: Swap the Parmesan cheese for an equal amount of finely grated nutritional yeast, and use maple syrup or agave instead of honey.
- Make It Creamier: Whisk in 1 to 2 tablespoons of plain Greek yogurt, tahini, or mayonnaise for an extra creamy texture.
- Add Texture: Top the dressed salad with toasted pine nuts, sunflower seeds, sliced almonds, or sourdough croutons for crunch.
- Pairing Ideas: Some favorite kale salad toss-ins: dried cranberries or sliced apples, roasted sweet potatoes, grilled chicken, or roasted chickpeas.