We aren’t alone in benefiting from massage. Kale transforms from stiff and fibrous to pliable and delicious after several minutes of vigorous kneading. It can be kneaded before or after adding the salad dressing. I prefer kneading it before.
This salad makes a perfect vegetarian meal for 4 or side dish for 8.
- 1 bunch kale, stems and ribs removed, chopped
- 1 Granny Smith apple, finely chopped
- 1 Asian pear, finely chopped
- 8 large strawberries, finely chopped
- 1/2 c blackberries
- 1/2 c daikon, finely chopped
- 2 scallions, finely chopped
- 2 T chives, finely chopped
- 2/3 c walnuts, lightly toasted
- 1/4 c pumpkin seeds, lightly toasted
- 1/4 c sunflower seeds, lightly toasted
- 1/4 c sesame seeds, lightly toasted
- 2 T olive oil
- 2-3 T balsamic vinegar
- 1 lemon, juiced
- sea salt
- freshly ground black pepper
Taste test for correct quantities of oil, vinegar, salt and pepper. Scatter blackberries, nuts and seeds on top, before serving.
- This salad was inspired by Harriet Sugar Miller‘s Kale and Blueberry Salad posted on Eat and Beat Cancer.
- The Kale Salad was a hit at my dear friend Sheryl Shuchat‘s birthday party!
- The nutritional benefits of kale may convince you to try it even if you’ve always considered it tantamount to eating decorative savoy cabbage. It does seem to be one of the superfoods in the leafy green category. Betcha you’ll want to eat all of this after your first bite!
- Tropical Kale Salad (theheartyherbivore.wordpress.com)
- kale salad with fuji apples and pumpkinseeds (thebearandtheblackberry.wordpress.com)
- Kale and Butternut Squash Salad Recipe (lindawagner.net)
- Recipe for Whole Wheat Orzo Salad with Kale, Chickpeas, Lemon, and Feta (kalynskitchen.com)
- Kale Salad (ritabarton.blogspot.com)
- Raw Kale and Tuna Salad (momgonepaleo.com)