I never would’ve thought I’d be posting a recipe for kale. It’s not exactly my vegetable of choice, except in chip form.
No amount nutritional facts and statistics will change that.
BUT! I do make this massaged kale salad from time to time. Whenever I find myself with excess kale in the fridge (that I’d mindlessly purchased with high hopes).
And I must say, I could get used to this. Everyone I’ve served it to seems to like it too.
The beauty of this recipe is that it’s super simple, very customizable and gets better with time. I first started making it mixed with slightly unripe mango and pomegranate arils but have have since branched out to several other combinations. Make a big batch and stick it in the fridge — the leaves soften and the fruitiness of the kale really comes out.
Today it’s a honeycrisp apple and unsweetened cranberries because, it’s FALL!
Surprisingly, I’m capable of eating this salad without the addition of nuts, cheese or avocado which are generally a requirement for me. This means I’m onto something.
Fruity Massaged Kale Salad
Serves as 4 sides
- 1 medium bunch of curly kale, thoroughly washed and dried (~12 cups loosely packed when cut)
- Juice of a large lemon (about ⅓ cup)
- 2 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 1 honeycrisp apple, thinly sliced (or any apple of your choice)
- ⅓ cup unsweetened cranberries
With either a knife or your hands remove the tough stem from the leaves and discard the stems.
Roll up a handful of kale leaves into a log on a cutting board and cut into thin strips.
In a large bowl add all the ingredients for the dressing: lemon juice, maple syrup, olive oil, salt and pepper.
Dump all the kale ribbons overtop.
With impeccably clean hands, start “massaging” the kale with the dressing for 5 minutes. It’ll start to impart a strong fruity smell and the kale leaves will brighten and soften up, reducing the volume by at least half.
Add the apple and cranberries and toss everything together.