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Massaged kale salads are one of my favorite dishes to make.
Many people mention that they don’t like kale because it’s chewy, fibrous, and not always enjoyable to eat.
Massaged kale changes that.
What I do love about kale, is that it has the ability to take on strong flavors, and unlike other varieties of greens, it doesn’t get super soggy in a salad if you don’t eat it immediately.
Why do you massage kale?
Massaging your kale is an important step when you’re making a kale salad.
Taking the time to massage the kale infuses the greens with your dressing, and also breaks down the fibrous parts of the kale.
Basically, massaging your kale helps you tenderize the kale for your salad.
When you do this, it makes it easy to chew, and makes the kale more tender.
How long do you massage the Kale?
It’s up to you how long you massage the kale. I tend to do it for anywhere from three to five minutes, and I find but that has been enough to tenderize the greens.
How long does massaged kale last?
Personally, I would eat your massage kale the same day you’ve made it. Otherwise, you risk it getting soggy.
Ingredients in the massaged kale salad
You can make a massaged kale salad with tons of different ingredients, mine includes some pretty common ones.
- Kale with ribs and stems
- Goat cheese
- Pomegranates
- Pecans
- Apple cider vinegar
- Dijon mustard
- Avocado oil
- Lemon juice
- Salt
How to make massaged Kale Salad
Begin by making your dressing, by combining apple cider vinegar, Dijon mustard, avocado oil, lemon juice, salt.
Whisk all of your ingredients together until they become thickened and fully incorporated.
Add your kale to the dressing mixture, and massage the kale with your hands by stirring it around in the bowl, and squeezing to get the dressing all over the greens.
Once your kale is massage, top with crumbled goat cheese, pomegranates, and pecans.
The salad keeps for about 24 hours in an airtight container.
Enjoy the salad! Be sure to pin it for later if you can’t make it today and let me know how it turned out.
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Massaged Kale salad with goat cheese and pomegranates
- Total Time: 10 minutes
- Yield: 2 salads 1x
- Diet: Vegetarian
Description
A delicious and simple kale salad recipe with no frills.
Ingredients
- 2 cups Kale with ribs and stems, washed
- 2 ounces Goat cheese
- ~ 30 Pomegranate seeds
- 1/4 cup Pecans
- 2 teaspoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Avocado oil
- 1 teaspoon Lemon juice
- Salt – as needed
Instructions
- Begin by making your dressing, by combining apple cider vinegar, Dijon mustard, lemon juice, salt. Drizzle in your avocado oil and whisk.
- Then keep whisking all of your ingredients together until they become thickened and fully incorporated.
- Add your kale to the dressing mixture, and massage the kale with your hands by stirring it around in the bowl, and squeezing to get the dressing all over the greens.
- Once your kale is massage, top with crumbled goat cheese, pomegranates, and pecans.
- The salad keeps for about 24 hours in an airtight container.
- Enjoy the salad.
- Prep Time: 10 minutes
- Category: Salad
- Method: Chopping
- Cuisine: American
Nutrition
- Serving Size: 1/2 salad
- Calories: 283
- Sugar: 12.9g
- Sodium: 269.1mg
- Fat: 21g
- Carbohydrates: 19.8g
- Fiber: 5.4g
- Protein: 6g
- Cholesterol: 6.5mg
