Unlike other greens such as spinach or Swiss chard, kale is sturdier and tougher. To get raw kale tender, this recipe’s technique of massaging a salad dressing into the leaves works wonders, from Simple Cooking with Heart.

Ingredients of Massaged Kale Salad

  • 8 cups chopped, stemmed kale
  • 3 Tbsp. lemon juice
  • 2 Tbsp. canola oil
  • 1/2 tsp. yellow or Dijon mustard
  • 1/8 tsp. ground black pepper
  • 3 Tbsp. unsalted, hulled sunflower seed
  • 2 Tbsp. grated, reduced-fat Parmesan cheese

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Directions of Massaged Kale Salad

  1. Prepare the kale: place each leaf on a cutting board. Use a knife to cut each side of the rib from the kale leaf to remove and discard.
  2. Repeat with the remaining leaves.
  3. Then cut the kale into approximately ½ inch pieces.
  4. If the cabbage is still wet after washing, dry it in a salad spinner.
  5. In a large bowl, add the lemon juice, oil, mustard and pepper.
  6. Use a fork to mix the dressing. Add the chopped kale to the bowl.
  7. Use your fingers to gently massage the vinaigrette into the kale until the kale has grown from 8 cups to 6 cups, just a few minutes.
  8. Garnish the kale salad with pumpkin seeds and parmesan.
  9. To serve.

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