I like vegetables. But I hate (most) salads.
A comforting soup? Love. Roasted vegetables, seasoned well? Great.
But a bowl of large, leafy greens has never been something I’ve craved.
There are two exceptions – the sashimi salad at Hillstone’s, and this massaged kale salad.
I really love this dish. It’s mindlessly easy to prep. It’s a great base for additional vegetables or proteins. And it holds up well, tasting even better the next day.
That is, if there’s even anything left.
I jazz up this salad with roasted bell peppers and olives when serving this pasta, avocado and pico de gallo when serving these enchiladas, and with turmeric and jalapenos when pairing it with this chickpea stew.
I have yet to get sick of it. I hope I never will.
Massaged Kale Salad
(adapted from Kimberly Snyder’s Dharma Kale Salad)
INGREDIENTS
- 1 head of lactino kale, washed and de-stemmed
- 1 teaspoon of avocado oil
- Himalayan pink salt
- 1 teaspoon of nutritional yeast
- 1/2 teaspoon of cayenne
- Juice from half a lemon
- Optional – dulse flakes, chia seeds, cooked quinoa, chopped kimchi, or Marcona almonds
DIRECTIONS
- Chiffonade the kale into small ribbons
- Massage the kale with oil and salt. Set aside for 5 minutes.
- Right before serving, add lemon juice, cayenne, and nutritional yeast and massage again with your hands. Add in any optional ingredients and toss with tongs.
- Serve and enjoy!
What’s your favorite salad recipe? I definitely need to eat more. Many more. COMMENT below and let me know!
