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Lemony Kale Salad

Lemony Kale Salad

Author: BMCs Teaching Kitchen Recipe Type: Salads | Cuisine: American Serves: 4
Total Time: 10 | Prep Time: 10 | Cook Time: o


  • 1 lemon-zest* plus 2 tablespoons juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon sugar
  • Pinch of ground pepper
  • Pinch of salt
  • 6 oz kale, stems removed and chopped about 4 cups)
  • 1/4 cup unsalted roasted sunflower OR pumpkin seed kernels
  • 1/4 cup sliced scallions about 1 or 2)
  • 2 tablespoons grated Parmesan cheese


  1. In a large serving bowl, whisk together first 6 ingredients for the dressing.
  2. Add kale, sunflower seeds, scallions, and Parmesan cheese.
  3. Mix salad with clean hands to complete coat leaves. Serve.


Two ways to zest  a lemon: 1. Use a citrus zestor or Microplane zester to grate the zest (the yellow, flavor-filled part of the peel). 2. Use a vegetabble peeler or a paring knife and carefully cut the zest off in strips; mince into fine pieces.  

Nutrition Information

Serving Size: 1/4 Calories: 177
Fat: 13g
Saturated Fat: 2g
Carbohydrates: 8g
Dietary Fiber: 2g
Protein: 6 g

Dietary Restrictions