Massaged Kale Salad

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Kale
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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

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

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