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Kale crunch salad with shredded carrots, toasted breadcrumbs, sunflower seeds and shaved parmesan

Kale Crunch Salad

Finely chopped kale massaged with a lemon parmesan dressing and topped with toasted breadcrumbs, sunflower seeds and shredded carrots. Stays crisp for days.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 large bunch curly kale stems removed, finely chopped
  • 1 cup shredded carrots
  • ½ cup panko breadcrumbs
  • 1 tablespoon butter or olive oil
  • ¼ cup sunflower seeds
  • ½ cup grated parmesan divided
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Melt the butter in a skillet over medium heat. Add the panko and toast, stirring, for 3–5 minutes until golden. Let cool.
  2. Whisk together the olive oil, lemon juice, garlic, Dijon, ¼ cup parmesan, salt and pepper.
  3. Add the kale to a large bowl, pour over half the dressing and massage with clean hands for 1–2 minutes until it softens and darkens.
  4. Add the carrots and remaining dressing and toss.
  5. Top with the toasted breadcrumbs, sunflower seeds and remaining parmesan.

Notes

  • Massaging the kale is the key step; it makes the leaves tender and less bitter.
  • Lacinato (Tuscan) kale works too.
  • Add dried cranberries or chopped apple for sweetness.
  • Top with grilled chicken or a hard-boiled egg for a full meal.