massaged kale salad

This massaged kale salad is a hearty main dish with pinto beans, sweet potatoes, and a dressing made from pumpkin seeds. Plant-based, vegan, and low-fat.

Massaged Kale Salad with Sweet Potatoes and Pumpkin Seed Dressing

sweet potato

soy sauce

black pepper

kale (, washed, stems removed and leaves chopped)

Pumpkin Seed Dressing ((recipe below))

pinto beans (, cooked or canned (drained and rinsed well))

pumpkin seeds and chopped hot pepper

dressing

Preheat a large grill, George Foreman grill, grill pan, or oven (to 425 degrees).

Slice the sweet potato into 1/2-inch thick rounds (you can peel it beforehand if you like). Place the slices on the grill, grill pan, or non-stick baking sheet, brush the tops with soy sauce, and grate a little black pepper over them. Grill or bake until tender, turning after 5 minutes in a grill pan or 10 minutes in the oven. (They took about 10 minutes in my Foreman grill, but will probably take longer using the other methods.) Remove from oven, transfer to a cutting board, and cut into cubes or wedges.

While the sweet potato is cooking, Place the chopped kale in a very large bowl and add 2 tablespoons of the Pumpkin Seed Dressing. Using clean hands, massage the dressing into the kale, squeezing the kale in your hands until it is softened and reduced in volume by about two-thirds. Do not be gentle! This massage should take 2 to 4 minutes.

Put the kale on a serving plate or bowl and top with the sweet potatoes and pinto beans. Sprinkle with pumpkin seeds and chopped hot peppers and drizzle with more dressing.

Kale is a hearty winter green that holds up well in soups and stews. But it&#x27;s also wonderful as a salad if you give it a three-minute massage.

Massaged Raw Kale Salad

kale

olive oil

tsp kosher salt

tbsp lemon juice (from 1/2 lemon)

Parmesan cheese (Parmigiano-Reggiano)

Slice the kale into 1/4-inch thin ribbons.

In a large bowl combine the kale with oil and salt.

Using your hands, massage the kale for 3 minutes until the kale softens.

Toss with the lemon juice and grated cheese and serve.

This Kale Salad with Apples and Goat Cheese is massaged with a sweet and tangy maple vinaigrette to soften the kale and remove all bitterness- this recipe will turn anyone into a kale lover!

Massaged Kale Salad with Apples, Goat Cheese, and Maple Vinaigrette

apple cider vinegar

maple syrup

dijon mustard

salt

apple

almonds

soft goat cheese (chevre) (crumbled)

red onion

Wash the chopped kale well in a colander after chopping it. Drain it well, pat it dry, or use a salad spinner to get as much liquid off as possible.

Whisk together the extra-virgin olive oil (1/4 cup), apple cider vinegar (2 tablespoons), pure maple syrup (2 tablespoons), dijon mustard (1 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon) in the bottom of a large bowl until thick and emulsified, about 30 seconds.

Add the washed and dried kale to the bowl. Use your hands to "massage" the dressing into the kale, until the kale is noticeably softer, for about one minute.

Add the sliced apples, sliced almonds (1/2 cup), crumbled goat cheese (4 oz.- I usually crumble mine using a fork directly into the bowl), and thinly sliced red onion (1/2 cup)&nbsp;to the bowl with the kale. Toss to combine.

Serve immediately for best results.

This healthy Chopped Kale Salad is a crunchy, tasty side or light lunch made with pine nuts, dried cherries, and shredded white cheddar cheese in a simple lemon & oil dressing, with a little bit of everything in each forkful!

Chopped Kale Salad

destemmed dinosaur/lacinato kale (finely chopped (about 8 cups))

red cabbage (finely chopped)

brussels sprouts (finely chopped or grated)

cheddar cheese (grated)

pine nuts

cherries (chopped)

lemon juice (freshly squeezed)

Tablespoon honey

Remove the stems from the kale and finely chop.  Finely chop the red cabbage and brussels sprouts.  Coarsely chop the dried cherries.  Toast the pine nuts in a pan over low heat for a few minutes until golden brown, being careful not to burn. 

In a large salad bowl, combine the chopped kale, cabbage, brussels sprouts, white cheddar cheese, pine nuts and dried cherries.

In a jar with a tight fitting lid, combine the ingredients for the dressing, then shake well.  Pour the dressing over the salad ingredients and toss to coat.  

This massaged kale salad is simple to prepare and has a dressing that is reminiscent of Caesar, but punched up with basil and lemon. It&#039;s the famous Barbuto kale salad!

Massaged Kale Salad with Lemon-Basil Dressing

kale (curly

basil leaves

anchovies

garlic

Dijon mustard

lemon juice

extra virgin olive oil

parmigiano reggiano cheese (or pecorino romano)

Remove the thick stem at the bottom of the kale (but not the center rib), roll up the leaves, and use a good chef&#039;s knife to slice it very thinly. Put it into a large mixing bowl and set aside.

Chop the basil and smash the garlic cloves with the side of your knife. Place them on a wooden cutting board with the anchovies.

(You MUST use a wooden cutting board for this part of the process. We&#039;re going to make a paste with the ingredients, and it just won&#039;t happen on a plastic board.)Chop the garlic and anchovies along with the basil finely. Then turn the knife blade at an angle, steadying the tip of the blade with your other hand, and drag/scrape the edge of the blade through the mixture repeatedly. Chop, chop, chop. Drag, drag. The oils from the anchovy and the garlic will start to release, creating a paste.

Add the paste to a small mixing bowl with the mustard, lemon juice, egg yolk and salt and whisk together. Then slowly pour in the olive oil, whisking constantly, to form an emulsified dressing.

Pour half of the dressing over the bowl of kale and massage it together with your hands until all the leaves are well-coated.

Grate the cheese on a box grater, then sprinkle ¾ of it into the salad and toss together. Let the salad sit for a bit - up to one hour - to allow the flavors to come together. Top with the remaining cheese and serve.

This Kale and Avocado Salad recipe is made by massaging kale with ripe avocados and flavoring it with tangy lemon.  Sprinkled with a handful of toasted pine nuts, it is a nutritious green salad perfect for any day of the week.

Kale Avocado Salad Recipe

ripe avocado (plus more as garnish)

kale (destemmed and chopped (5-6 cups of kale))

pine nuts (sliced almonds,

Place avocado, lemon juice, olive oil, garlic, salt, and black pepper in a large salad bowl. Using the back of a fork mash the avocado and mix it with the rest of the ingredients.

Add the chopped kale into the bowl and using clean hands massage the kale with the avocado lemon dressing until leaves are covered with the dressing and softened. Give it a taste for seasoning and add in if necessary. Set it aside to rest.

Place your choice of nuts in an empty skillet and toast over medium heat, stirring frequently, until lightly browned. This happens really quickly so be sure to keep a close eye on it.

Sprinkle the kale and avocado salad with the now-toasted nuts (while they are still warm). Give it a big toss. Taste for seasoning and add more if necessary.

Serve.

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