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Massaged Kale Salad

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LFW DAY 2

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Massaged Kale Salad

September 22, 2014

Massaged Kale Salad

Written By Kayla Seah


 All summer long it was impossible for me to find kale anywhere in Germany, but this past weekend I finally spotted the most gorgeous bunch at my local farmers’ market… yes, I do get that excited for beautiful looking vegetables. I’ve made kale salad many times before, but never tried the massaging technique that I’ve seen on a lot of menus and cooking shows recently. All you have to do is throw your cut kale in a bowl with a little lemon, olive oil and salt, then literally massage it like you would someone’s shoulders. The massaging breaks down the kale to a softer texture and gives it a less bitter taste. I kept it seasonal with some leftover butternut squash and pumpkin seeds, but feel free to top off yours with whatever you fancy.

 

Massaged Kale Salad
1 large bunch kale, de-stemmed and chopped into strips

1/4 teaspoon fresh lemon juice

1 tablespoon olive oil

butternut squash or pumpkin

cherry tomatoes

spring onion, thinly slices

1 tablespoon pumpkin seeds

1 tablespoon goji berries

 

Directions: 

 

Add kale to a medium sized bowl, pour lemon juice, salt and a little bit of olive oil. Massage the kale until the leaves start to wilt, about 3-5 minutes. They will get darker in colour. 

Mix in all other ingredients, remaining olive oil, salt and pepper. Toss everything together and serve. I tend to add a splash of balsamic vinegar for a bit more acidity but feel free to keep it simple with lemon and olive oil.

 

 

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