Kale & Lemon Orzo Salad
Bright, bracing lemon and silky extra-virgin olive oil hug tender orzo and ribboned lacinato kale for a salad that’s equal parts hearty and refreshing. Inspired by Mediterranean flavors, it balances citrusy tang, gentle heat, and nutty crunch from toasted almonds. Juicy tomatoes, cool cucumber, and a shower of Parmesan create layers of texture in every bite.
Equipment
- Large pot
- Colander
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
- Microplane zester
- Citrus Juicer
- Measuring cups and spoons
- Chef's Knife
- Cutting board
Ingredients
For the salad
- ½ cup sliced almonds raw
- 1 tbsp kosher salt for pasta water
- 8 oz orzo pasta dry
- 1 tsp extra-virgin olive oil for tossing cooked orzo
For the lemon dressing
- 1 large lemon zested and juiced (about 3 tbsp juice, 2 tsp zest)
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 small garlic clove finely grated
- ¼ tsp red pepper flakes
- ¾ tsp kosher salt for dressing
- ½ tsp black pepper freshly ground
- ⅓ cup extra-virgin olive oil for dressing
To finish
- 1 bunch lacinato kale ribs removed, finely shredded (about 6 cups packed)
- 1 ½ cups cherry tomatoes halved
- 1 cup English cucumber diced small
- ¼ cup fresh parsley chopped
- 2 tbsp fresh mint chopped
- ½ cup Parmesan cheese shaved or finely grated
Instructions
- Toast the almonds: Heat the oven to 350°F / 175°C. Spread the sliced almonds on a parchment-lined baking sheet and toast until pale golden and fragrant, 6–8 minutes. Cool completely on the sheet so they crisp.
- Cook the orzo: Bring a large pot of water to a rolling boil. Season with 1 tbsp kosher salt, add the orzo, and cook until al dente, 8–9 minutes, stirring occasionally. Drain, rinse under cold water for 15–20 seconds to stop cooking, shake dry, and toss with 1 tsp olive oil. Spread on the baking sheet (after removing almonds) to steam off excess moisture.
- Whisk the lemon dressing: In a large mixing bowl, combine lemon zest and juice, Dijon, honey, grated garlic, red pepper flakes, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Whisk to dissolve the seasoning, then slowly stream in 1/3 cup extra-virgin olive oil, whisking until emulsified and glossy.
- Tenderize the kale: Add the shredded kale to the bowl with 2 tablespoons of the dressing. Massage with clean hands for 1–2 minutes until the leaves darken, glisten, and slightly soften.
- Combine and season: Add the cooled orzo, cherry tomatoes, cucumber, parsley, and mint to the kale. Pour in the remaining dressing, add half the toasted almonds and half the Parmesan, and toss until every grain is coated. Taste and adjust with a pinch more salt, pepper, or a squeeze of lemon if needed; if the salad feels tight, loosen with 1–2 teaspoons of cool water and toss again.
- Rest: Let the salad stand for 5 minutes so the orzo absorbs the dressing and the kale continues to tenderize.
- Finish and serve: Top with the remaining almonds and Parmesan. Serve at cool room temperature or lightly chilled.
Notes
Chef’s Tips
- Slice kale thinly across the leaves (chiffonade) for the most tender texture; a brief massage with dressing makes it silky without turning soggy.
- Salt your pasta water generously—this seasons the orzo from within and lets you keep the dressing bright rather than overly salty.
- Toast nuts just to pale gold; they’ll continue to darken as they cool. Keep a close eye in the last minute.
- Make-ahead: Toss everything except tomatoes, herbs, and half the dressing up to 1 day ahead. Fold in tomatoes, herbs, and remaining dressing just before serving.
- Protein boost: Add grilled shrimp or shredded rotisserie chicken for a heartier main.
Nutrition
Calories: 560kcalCarbohydrates: 59gProtein: 17gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.003gCholesterol: 11mgSodium: 2479mgPotassium: 716mgFiber: 8gSugar: 8gVitamin A: 7620IUVitamin C: 97mgCalcium: 360mgIron: 4mg
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