Massaged Kale Greek Salad
This recipe for massaged kale Greek salad turns grumpy tough bitter kale into happy soft sweet leaf salad.
Ingredients
- 8 ounces about chopped kale
- 1 teaspoon extra virgin olive oil preferably lemon-infused
- Juice of 1 lemon
- ½ teaspoon kosher salt
- ½ cup or as desired, cherry tomatoes, cut into halves
- ⅓ cup about Kalamata olives, cut into quarters
- ½ medium red onion thinly sliced
- ½ cup or as desired, Feta cheese, crumbled
- ¼ cup shelled pistachio nuts toasted and salted
Instructions
- Place the kale in a large bowl, drizzle the olive oil over the top, squeeze the lemon juice over, and then add the salt. Using your hands, gently begin massaging the kale, (as you would knead bread) using your fingers to gently rub the leaves and pull them apart from the hard center stem. After about 2 minutes you will feel the leaves get softer, remove any stems from the mix as they become loose. Continue to massage the kale for about 4-5 minutes. Add the additional ingredients and toss well.
- You can massage the kale and leave it in the refrigerator for a few hours before composing the salad. You could make this salad in its entirety up to 1 hour before serving - add the nuts at the last minute to preserve their crunch.
Notes
This recipe is written for 2 servings, but can easily be doubled.
Nutrition
Serving: 1 servingSodium: 1348mgSugar: 14gFiber: 13gCholesterol: 67mgCalories: 407kcalPolyunsaturated Fat: 7gSaturated Fat: 12gFat: 21gProtein: 22gCarbohydrates: 43g
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