Parmesan Prosciutto Kale Salad

a salad that i crave weekly 🥬🧀 massaged kale, crispy prosciutto, toasted nuts and seeds, and a snowfall of parmesan. the prosciutto gets shatteringly crispy in the oven and basically becomes a salty crouton — total game changer. light but somehow still feels indulgent 🫶

Ingredients

• 4 cups kale, stems removed and chopped

• 4–5 slices prosciutto

• 2 tbsp sunflower seeds

• 2 tbsp sliced almonds

• 1/4 cup shaved or grated parmesan

• 1/2 cup olive oil

  Dressing

• 1 lemon, juiced

• 1/3 cup of freshly grated Parmesan

• 1/2 tbsp red pepper flakes

• Pinch of salt and pepper

---

Serves 2

Prep time ~10 mins

Cook time ~8mins

---

Cooking Instructions

• Air fry prosciutto at 370 degrees for ~8 mins (flip half way, check occasionally to ensure it doesn’t burn!

  • If you don’t have an air fryer, you can preheat the oven to 400 and bake for ~10 mins. It should come out dark and crispy.

  • Let it cool for 1-2 mins when done.

• Add all dressing ingredients to a large salad mixing bowl and whisk together.

• Don’t forget to massage the kale with the dressing!

• Plate the salad, crumble the prosciutto over the salad, garnish with more parmesan and toasted nuts/seeds of your choice!

Tips & Notes

• Massage the kale with dressing — it softens the leaves and mellows the bitterness

• Great as a side for pasta night or topped with grilled chicken or shrimp for a full meal