This Simple Keto Kale Salad is gluten-free and vegan optional making it great for sharing! The breadcrumb topping adds a delicious crunch with the tangy parmesan.
We know what you're thinking, "kale salads are soooo boring", right? Not quite! This easy Keto Kale Salad is hearty enough to be the main dish and not boring at all! You're going to love the crunchy bread crumb topping that creates the perfect texture with freshly grated parm (or a vegan alternative), and an easy dressing. Serve this kale salad up as a side dish or appetizer or pair it with protein for a main meal. For plant-based protein, this salad is great with baked tempeh!
Ingredients you'll need to make this Keto Kale Salad
- 4 cups curly kale, kale leaves torn into bite-sized pieces with stems removed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon garlic salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon freshly cracked black pepper
- 1 cup keto-friendly croutons - we used our homemade keto croutons
- ¼ cup freshly grated Parmesan-style cheese, we use Violife to make this salad dairy-free
How to make this Keto Kale Salad
- Start by adding the kale to a large bowl with lemon juice and olive oil. Using your hands, massage the kale for 2-3 minutes until tender.
- Add in the spices and toss to combine.
- Crush ½ cup of the croutons into breadcrumbs and mix with the grated parmesan.
- Divide the salad between serving plates and top with the breadcrumb mixture and the remaining croutons. Add additional salt and pepper if desired.
Optional Additions
This recipe really is simple but we find the most simple salads to be the most delicious. Salads are a great way to start your meal to balance your blood sugar and this one is simple enough to through together in a flash!
If you want to jazz it up a bit more you could add in some Dijon mustard or balsamic vinegar to the dressing. Maybe add in some avocado for some healthy fat.
📖 Recipe
Keto Kale Salad
Ingredients
- 4 cups curly kale kale leaves torn into bite-sized pieces with stems removed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon garlic salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon freshly cracked black pepper
- 1 cup keto-friendly croutons
- ¼ cup freshly grated Parmesan-style cheese we use Violife
Instructions
- Start by whisking together the lemon juice, olive oil, and spices. Add the kale to the bowl and using your hands, massage the kale for 2-3 minutes until tender.
- Crush ½ cup of the croutons into breadcrumbs and mix with the grated parmesan.
- Divide the salad between serving plates and top with the breadcrumb mixture and the remaining croutons. Add additional salt and pepper if desired.
Leave a Reply