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Kale salad with parmesan, lemon, and black truffle oil – you can easily add a gourmet twist to this superfood!

a white bowl of kale salad with parmesan, lemon, and black truffle oil with a fork

Disclosure: The black truffle oil I used in this recipe was provided to me at no cost by Olivenation. All opinions are my own. Links to the black truffle oil are affiliate links. I only recommend products I choose from companies I trust. Thanks for supporting the companies that support Salt & Lavender!

Kale is a tough little bugger, so I usually cook it. I figured it was time to make something out of raw kale. I heard of massaging kale, but I felt too ridiculous to look up how to rub my greens the right way. I don’t have time for that, srsly. Instead, I removed the stems and then chopped the remaining kale quite finely.

This is a good make-ahead salad. I think we’ve all ran into the issue where the lettuce gets soggy way too quickly, even when you wait to put the dressing on. Letting the lemon/yogurt dressing sit on the kale for an hour or so before serving also helps to tenderize it. You could easily make this several hours before you’re ready to serve it.

I did try the salad the next day, and while it still tasted good, the dressing did dry out a little bit. You could revive the dressing by squeezing a little more lemon on top and tossing it again before serving, and it would still taste good.

This salad reminds me of caesar salad, which is fine with me since that’s predictable ole me’s favorite.

close-up of a bowl with kale salad with parmesan, lemon, and black truffle oil

I’ve had white truffle oil plenty of times, but I don’t recall ever trying black truffle oil. When Olivenation let me pick some of their products to try, I figured now was as good a time as any. Olivenation’s La Truffiere black truffle oil is extra-virgin olive oil slowly aged with black truffles and then filtered. I found the taste quite similar to white truffle oil, but it is slightly less expensive as black truffles are more common.

As always, truffle oil is best used sparingly. A tiny bottle always lasts me ages. When used correctly, truffle oil adds a nice, earthy flavor. The black truffle oil complements the taste of the parmesan cheese very well.

Get black truffle oil here.

bowl of kale salad with parmesan, lemon, and black truffle oil with a fork

Let me know if you tried this kale salad with parmesan, lemon, and black truffle oil in the comments below.

a bowl of kale salad with parmesan, lemon, and black truffle oil with a fork
5 from 1 vote

Kale Salad with Parmesan, Lemon, and Black Truffle Oil

A fancy kale salad with lemon, black truffle oil, and parmesan cheese.
Prep: 17 minutes
Total: 17 minutes
Servings: 4


  • 2 bunches kale (approx. 5-6 cups when chopped)
  • Juice of 1/2 large lemon
  • 3 heaping tablespoons Greek yogurt
  • 1-2 cloves garlic minced
  • 1/4 teaspoon black truffle oil
  • 1 teaspoon olive oil
  • Salt & pepper to taste
  • 1/2 cup parmesan cheese (I prefer freshly grated)


  • Prepare kale by tearing leaves from the stems. Chop the kale into small strips/pieces. Place in a large salad bowl.
  • Grate parmesan cheese. Set aside.
  • Prepare the dressing by adding the lemon juice, Greek yogurt, garlic, truffle oil, olive oil, and salt & pepper to a small bowl, and then whisking the ingredients until smooth.
  • Add the parmesan to the salad bowl and then toss the kale and parmesan with the dressing.
  • I recommend covering the salad and letting it sit in the fridge for at least an hour prior to serving, but this isn't necessary.


  • Makes 2 entree sized salads or 4 appetizer/side salads.

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Hi! I’m Natasha.

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5 from 1 vote

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  1. Mia says:

    Love this salad so much that I want to make extra dressing to have it ready to make it again a couple of days in a row! How long will the dressing last if I make it ahead of time and refrigerate??

    1. Natasha says:

      I’m so happy you like this one, Mia!! 😀 I would probably keep it for max 4-5 days or so.

  2. Becca says:

    I wasn’t able to find black truffle oil at our grocery! Any ideas for a good substitute?

    1. Natasha says:

      Hello!! Hmm… that’s a tricky one since it’s such a distinct flavor. I’d say truffle salt (but it’ll be a milder flavor) or even white truffle oil (but be careful as it can be very strong so use it sparingly). You could try purchasing online if you really want to try this recipe. My friend bought me a 2-pack of white and black truffle oil from Trader Joe’s and they might still sell them if you happen to live near one.

  3. Kristy Butterfield says:

    5 stars
    This is a wonderful recipe it entices you with the smell and taste of earthy truffle oil and the tartness of the lemon smoothed by the greek yogurt. The addition of fresh grated parmesan complimentes the crunch of the kale. Thank you for the taste adventure.

    1. Natasha says:

      So pleased you enjoyed it, Kristy! Thanks for letting me know!

  4. Marisa Franca @ All Our Way says:

    This is wonderful!!! Now I have a recipe to use our black truffle oil. We love kale and this will be perfect. I’ll be making this ASAP!!

    1. Natasha says:

      Excellent! I hope you enjoy the salad, Marisa!

  5. Thalia @ butter and brioche says:

    YUM. I am so making this tomorrow for lunch and adding walnuts.. love a good kale salad.

    1. Natasha says:

      Thank you Thalia ? walnuts sound like a great addition!

  6. Tania @ COOKTORIA says:

    Parmesan, Lemon and Truffle Oil… Wow! That sounds like SUPER TASTY combination, Natasha! Love your photos as always!!! Great recipe to start the week! Pinned, Yummed and Stumbled!!!

    1. Natasha says:

      Thank you, dear 🙂 Appreciate the shares!!

  7. Cheyanne @ No Spoon Necessary says:

    Hello Kale deliciousness!! Loving this salad, girlfriend! Truffle oil happens to be a huge weakness of mine, so I KNOW this salad tastes off the chain delicious! So simple, yet oh soooo good! Cheers!

    1. Natasha says:

      Thanks so much, Cheyanne! I hope you decide to make it ?