Raw Kale Salad with Crispy Prosciutto & Parmesan Cheese

This healthy raw kale salad becomes even more desirable with the decadent addition of crispy prosciutto, crunchy sunflower seeds and shaved Parmesan.  A simple Dijon mustard and lemon juice vinaigrette adds just the right amount of brightness to each-and-every bite; this is a lovely side salad but could easily be made into a main course salad with the addition of roasted chicken, pan-seared salmon or even a vegetarian main with slices of crisp apple, buttery pears, or protein-packed lentils or chickpeas.

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Raw Kale Salad with Crispy Prosciutto & Parmesan Cheese

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad


  • 1 head of kale, tough stems and ribs removed, leaves washed/dried and thinly sliced
  • 8 slices of thinly sliced prosciutto de Parma, cut into strips
  • 1 Tablespoon olive oil
  • 3 Tablespoons roasted sunflower seeds
  • Shredded Parmesan cheese, for serving
  • For the vinaigrette:
  • Juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 1 shallot, minced
  • pinch of crushed red pepper flakes
  • 1 teaspoon honey
  • 1 Tablespoon Dijon mustard
  • salt and pepper to taste


  1. To crisp up the prosciutto, heat the olive oil in a medium skillet over medium-high heat. Add in the prosciutto strips and cook, tossing occassionally, for 5-7 minutes or until the prosciutto is crispy and browned.
  2. To assemble the salad, toss the prepared kale with the sunflower seeds, crispy prosciutto and top with shaved Parmesan.
  3. Combine all of the vinaigrette ingredients in a mason jar and shake until emulsified. Season with salt and pepper to taste. Drizzle the dressing over the salad.

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