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

Kale Salad with Parmesan, Lemon, and Black Truffle Oil

A fancy kale salad with lemon, black truffle oil, and parmesan cheese.
Course Salad
Cuisine American
Keyword parmesan kale salad
Prep Time 17 minutes
Total Time 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.