Massaged Kale Salad

Search
Kale
Print Recipe

Massaged Kale Salad

Total Time15 minutes
Course: Salad, Side Dish
Servings: 6

Ingredients

  • 1 pound kale
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon sea salt

Instructions

  • Wash hands with soap and water for 20 seconds.
  • De-stem, wash, and roughly chop or tear kale.
  • Add to a bowl.
  • Drizzle with olive oil and lemon juice and sprinkle with sea salt.
  • With clean hands, massage kale until it turns a bright, dark green.
  • Serve immediately or refrigerate for use as salad base.
  • Variations:
    * Add toasted pecans and dried cranberries for some depth.
    * Substitute toasted sesame oil for the olive oil and sprinkle with toasted sesame seeds.
    * Add shredded beets, carrots, chopped avocado, and sliced hard-boiled eggs for a heartier salad.
Nutrition Label
Nutrition Label

Follow UW Community Vitality & Health

Facebook Pinterest

Feel free to use and share this content, but please do so under the conditions of our Rules of Use. Thank You.

For more information, contact a University of Wyoming Community Vitality & Health Educator at nfs@uwyo.edu.

Appetite for Knowledge - Read!

Recipes - Try One Now!

Have a Question?

Contact Our Expert!

Email: cvh@uwyo.edu

Extension Educator:

Joddee Jacobsen, Program Leader

Community Vitality & Health
Extension Educator

(307) 235-9400
jjacobsen@natronacounty-wy.gov

University of Wyoming Extension

Subscribe to UW Community Vitality & Health Newsletter

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.