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You get a crazy refreshing hit with every bite of this kale carrot parmesan salad. It's packed with crunchy greens and bright flavors that'll wake up your taste buds.
I fix this salad every time my friends drop by in summertime. The colors and freshness always wow them. Seriously, they always want to know how to make it when they leave.
Vibrant Ingredients
- A big bunch of fresh mint: about 1 cup of leaves, for a boost of cool flavor
- Two jalapeño peppers: throwing in a gentle heat without taking over
- One bunch of kale: chop it up (roughly 3 cups) for vitamins and a good chewy bite
- Three green onions: chopped for something mild with a little kick
- A cup of shredded parm (Parmigiano Reggiano): pulls all the flavors together with a savory punch
- Juice from one lemon: gives a zippy tang that livens things up
- Two carrots: peel them for sweetness and that gorgeous color
- Some olive oil: you’ll want a little for roasting the jalapeños, gets them flavorful
- Salt (kosher if you have it): season to your liking to make all the tastes pop
- Two tablespoons walnut oil: adds rich, earthy notes
Simple Step-by-Step Directions
- Mix It All Together:
- Toss in walnut oil and parmesan cheese, give it a good stir. Squeeze in the lemon juice, mix again. Taste it—add a pinch of salt if you want. Dish it up right away.
- Prep the Carrots:
- Swap in your grater blade for the food processor, shred those carrots. Stir them into the greens with jalapeños and green onions.
- Get Your Greens Ready:
- Pull the leaves off the tough kale stems and toss the stems. Drop the kale leaves and mint into your food processor, pulse until finely chopped, and transfer the greens into a big bowl.
- Roast the Jalapeños:
- Set your oven to 220°C. Slice the jalapeños lengthwise, scoop out the seeds, then cut each piece into two. Arrange them on parchment on a baking sheet. Drizzle with a bit of olive oil, sprinkle salt, and roast about 10 minutes till you see some blistering. Let them cool totally, chop 'em up fine. Set aside.
Seriously, roasting the jalapeños is the magic trick here. The first time I did it, I couldn't believe how smoky and sweet they got—it totally smooths out any bitter kale flavors.
Keeping It Fresh
Tastes best freshly made, but you can stash leftovers in an airtight container in the fridge for up to a day. Kale won't wilt like other greens do, so don't worry. If you're prepping ahead, don't mix in the cheese or lemon juice until just before eating—that keeps everything lively.
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Custom Swaps & Ideas
If kale's hard to find, arugula or spinach will work too, though they're a little softer in texture. For less heat, just use sweet peppers or skip the peppers altogether. You can swap walnut oil for extra-virgin olive oil, but you'll miss some of that nutty depth. Pecorino Romano makes a punchier stand-in for parmesan if you want.
Perfect Sides
This colorful salad goes great with anything grilled, like chicken or fish. It also makes an awesome light meal with some toasted sourdough or a few avocado slices if you like it hearty. Want it more filling? Add roasted chickpeas or chunks of smoked salmon.
Frequently Asked Questions
- → What’s the best way to prep kale for this?
Remove those tough kale stalks and only keep the leafy part. Chop them finely with a knife or food processor for better texture.
- → Could I swap the jalapeños?
Of course! Go for sweet peppers or roasted red bell peppers if you'd like it less spicy.
- → What cheese can replace parmesan?
Pecorino works well, or any hard cheese of your liking will do the trick!
- → Can I change the walnut oil?
Absolutely! Swap it with olive oil, hazelnut oil, or any favorite you enjoy to switch things up.
- → Could I make this ahead of time?
Prepping the veggies in advance is fine, but keep things separate until you’re ready to assemble and serve for the freshest flavor.