January 22, 2024

Lemon Kale Salad with Parmesan and Crispy Prosciutto

A bowl of Lemon Kale Salad with Crispy Prosciutto and Parmesan

Stephanie A. Meyer writes the health food blog Fresh Tart. She is the author/photographer of Twin Cities Chef’s Table cookbook  (affil. link) and owner of Project Vibrancy Meals. She made a Spicy Chicken, Sausage, and Sweet Potato Soup in our January Taste Buds. Not only was it super tasty and healthy with lots of micronutrients, but it was easy, too, with the addition of rotisserie chicken. You can serve it alongside this delicious and healthy lemon kale salad with parmesan and crispy prosciutto!

Stephanie Meyer with me in my kitchen!

Lemon Kale Salad with Parmesan and Crispy Proscuitto

Lemon Kale Salad with Parmesan and Crispy Proscuitto

Yield: 4

Stephanie Meyer shared her healthy lemon kale salad with parmesan and crispy prosciutto in our January episode of "Taste Buds With Stephanie."


For the Salad

  • 4 large eggs
  • 4-6 slices prosciutto
  • 1 bunch dino or curly kale, ribs removed, sliced thinly, about 4-5 cups
  • 1/2 cup pepitas, lightly chopped
  • 1/8 teaspoon red pepper flakes, lightly chopped
  • 2 cups cooked chicken, pulled into bite-sized pieces
  • 1/4 cup finely grated Parmesan cheese
  • Freshly ground black pepper to taste

For the dressing:

  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 2 Tbsp chopped fresh mint
  • 2 scallions, chopped
  • 1 small clove garlic, chopped
  • 1 teaspoon sea salt (plus more for seasoning the salad)


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay prosciutto slices flat on the baking sheet and bake for 12 minutes or until prosciutto is browned (watch carefully; it browns very quickly in the last couple of minutes and will be smoky). Cool until crispy, then break into shards.
  • If eggs are cold from the fridge, place them in a bowl of hot tap water to warm them (this prevents cracking). Bring a small pan of water to a boil. When water boils, lower eggs into the water and set a timer for 9 minutes. Fill the bowl with cold tap water. When the timer goes off, transfer the eggs to the cold water. Cool for 10 minutes, then peel eggs and chop coarsely.
  • Make the dressing by blending all of the ingredients together in a blender.
  • To assemble the salad, add kale to a large bowl. Drizzle with a couple of tablespoons of the dressing, and lightly massage the dressing into the kale using your hands. Add the pepitas, chili flakes, chicken, Parmesan, chopped egg, and prosciutto shards. Toss with 1/4 of the dressing and season with salt to taste. Divide among 4 bowls and drizzle with a bit more dressing. Finish with black pepper.
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