Cheesy Lemon Massaged Kale Salad
Happy Wednesday to you all! With that, I bring to you (finally) my Cheesy Lemon Massaged Kale Salad that I’ve been keeping from you for way to long! It’s super simple and is ready in just 10 minutes.
Kale massaged with a cheesy, but dairy-free (so more of a nutritional yeasty kale salad 😉 ) dressing with lots of lemon, fresh garlic, dijon mustard, and some other seasonings.
It holds up great as well, so make a big batch and nosh on it for a few days! Although, fair warning, no matter how much I make I always end up eating it all in one sitting… but you could make a really big batch then, and you’d be set!
The dressing for this cheesy and lemony kale salad is 6 main ingredients and can very easily be made to preference depending on desired taste and thickness.
It’s a quick whisk of some lemon juice, extra-virgin olive oil, coconut aminos (I use Coconut Secret), and dijon mustard. Then adding nutritional yeast until it thickens and becomes slightly creamy, and tastes cheesy! A few extra seasonings like fresh garlic, freshly ground black pepper, cumin and/or cayenne pepper brings it all together.
Massaging it with the kale is my favorite part. I typically use a curly kale (rather than lacinato) with some added chopped cabbage and fresh parsley to brighten it up even more. I love how easy and quick a healthy and tasty dish comes together, making those amazing vegetables the star.
Seriously, this salad is way to good. I could eat buckets! Tangy, slightly wilted, creamy, and just so good! You must experience it!
3 Tips for making this without measurements:
- The dressing can be easily adjusted to your liking. Depending on your love of nutritional yeast, you can go as light or heavy as you like. The more you add, the thicker the dressing will become, and obviously the more “cheesy,” but the less you add will result in a thinner dressing. Both delicious, just different.
- A few substitutions/additions can be made. If you don’t have lemon, you can sub raw apple cider vinegar, or do a combo of both. I’ve used miso instead of dijon before, and loved it as well, just a slightly different flavor profile. A low-sodium tamari can replace the coconut aminos. Lastly, make it as spicy (or not) as you like. Adding cumin is a great way to add some more depth and slight smoky flavor, while cayenne or even chipotle chili powder or hot sauce will add some awesome kick if you like spice.
- As far as the veggies for the salad goes, you can definitely make this with just kale, add even more cabbage, or even add other veggies like shredded cauliflower, collard greens, or celery. I’ve definitely used this dressing and the idea of a massaged kale salad, but bulked it up with other veggies to make more of a “dense” salad.
- Curly kale, rinsed
- Green cabbage
- Fresh parsley
- Lemon, juiced (or raw apple cider vinegar)
- Extra virgin olive oil
- Coconut aminos (or low-sodium tamari)
- Dijon mustard
- Nutritional yeast
- Fresh garlic, chopped
- Himalayan sea salt
- Freshly cracked black pepper
- Kelp or dulse granules, optional
- Ground cumin, optional
- Ground cayenne, chipotle chili powder, or hot sauce, optional
- In a large mixing bowl, whisk together the lemon juice and olive oil. For amounts, a good place to start with is about 1 large lemon for every bundle of kale used. This will give you about ¼ cup of lemon juice. Whisk in about ½ the amount of olive oil so you have about a 2:1 ratio of lemon juice to oil.
- Add as much coconut aminos and dijon mustard as you'd like. Start with about 1 tablespoon or so of each, whisk and taste, and then continue adding about 1 tablespoon or a little less at a time until desired taste.
- Once these are together, add in the nutritional yeast. Begin shaking and whisking it in until the dressing begins to thicken and look creamy. Taste as you go and continue adding until the taste is to your liking. I end up using about equal amounts lemon juice and yeast, so for that ¼ cup or so of lemon juice, it would be about ¼ cup of yeast.
- Lastly, add in as much freshly chopped garlic as desired. About 2-3 cloves is a good place to start. Whisk in a pinch of salt and pepper, and a sprinkle of kelp, if using. If you want the salad to have a hint of smokiness or spice, add a pinch or so of cumin and/or cayenne (or other spice).
- Taste and make sure the dressing is as you like.
- On the side, prepare the greens. De-stem the kale and rip into bite size pieces, chop the green cabbage into thick shreds or however you'd like, and roughly chop the fresh parsley. When making this salad, I usually do about 1 bundle of kale, a ¼ of a cabbage head, and a handful of parsley. Use however much of each that you like, or you can simply use all kale if desired. It's up to you!
- Add the greens to the bowl with the dressing and begin working it with your hands for about 30 seconds until the greens are evenly coated and slightly wilted. Serve and enjoy!
Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!
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