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Lemon-Marinated Kale and Carrot Salad

This simple salad is rich in flavor and nutrients. Better yet, it can (and should) be made ahead, so it’s the perfect choice next time you’re invited to a potluck, picnic, or barbecue. If you’d prefer a vegan version, omit the Asiago and add in an equal amount of toasted nuts of your choice.


  • 1 head (approx. 1 lb), kale, trimmed and roughly chopped. After trimming and chopping, this will equal about 5 packed cups.
  • 2 large carrots (approx ½ lb.), grated. After grating, this will equal about 2 cups.
  • The juice from two large lemons. This will yield about 1/3 cup juice.
  • 3 tbsp Asiago cheese (grated) (Parmesan or Romano can work well here too)
  • 2 tbsp extra virgin olive oil


  1. Put the chopped kale, grated carrots, and lemon juice in a very large mixing bowl and mix together. There is no need to “massage” the kale, as is often called for in kale salad recipes. Just ensure it is well-coated with the lemon juice. Cover and let sit for at least thirty minutes and up to overnight.

  2. Just before serving, toss with the olive oil and then sprinkle with the cheese. Serve.