With big flavor and a chewy, dense texture, massaged kale salad holds a sacred place in the hearts of dark, leafy greens lovers. The bitterness of the kale is playfully lifted by the sweetness of the grape tomatoes and the citrusy kiss of lemon juice. Red onion provides a crunch and savory backdrop to this fresh, simple, nutrient-packed meal.
1 head kale
1/2 red onion
10-20 grape tomatoes
1-2 tbsp olive oil
2 tbsp lemon juice (or juice of 1 lemon)
Salt and pepper
Wash and dry the kale. Chop into bite-sized pieces.
Cut the grape tomatoes in half and slice the red onion into very thin, long slices.
Toss the kale with the olive oil and massage thoroughly, until the kale is completely coated and has started to wilt.
Season kale with lemon juice, salt and pepper and toss to mix in. If desired, set aside to marinate to 15-60 minutes.
Add the grape tomatoes and red onion and toss.
Serve or store in fridge for three to five days.
Tips / Notes
Massaged kale salad makes amazing leftovers. Make a big batch and bring it to work for lunch all week.
Adding a diced avocado to the salad adds an extra layer of creaminess plus more healthy fats and fiber. Smoosh the avocado into the massaged leaves right before adding the other veggies.
This salad is wonderfully versatile and works quite well with most veggies. Experiment with bell peppers, purple cabbage, cucumbers or anything else you have on hand!
Sesame seeds, hemp seeds, sunflower seeds and pumpkin seeds all pair deliciously with this salad and add good fats, fiber and protein.
This salad is best served to those who enjoy healthy, fresh foods and have a love of dark, leafy greens as it has a very “green” taste and a texture that requires a lot of chewing. For something more accessible, prepare kale chips or sauteed kale.