At our house, kale is the king of greens - steamed, sautéed, or in a salad. It's full of fiber, antioxidants, and phytonutrients. Plus, it helps ward off oxidative stress, lowers inflammation, and supports detoxification. It really can't get much better.
We eat kale 2-3 times a week, if not more, and this salad is one of my favorite ways to enjoy it. But why not just toss it with dressing and dig-in? Do you really have to massage your kale? In short - yes. Massaging breaks down the fibrous leaves making kale easier to digest. Think about how much you'd have to chew kale if you didn't give it a little pre-digestion love. Your hands essentially masticate the kale, and you'll see it physically change before your eyes. It will start to wilt and turn bright green - priming your jaw and tummy for some delicious kale goodness.
What's also great is that because kale is such a fibrous green, this salad will keep well in your refrigerator for several days - which makes it perfect for batch cooking and meal prep. Make a large salad on Sunday night and use it in your lunches and grain bowls throughout the week.
Massaged Kale Salad
1 large bunch organic kale (lacinato or green curly)
2 tsp. extra virgin olive oil
juice from 1/2 lemon
pinch of salt
Remove ribs from kale. Tear or chop into bite-sized pieces, then wash and dry well. I love my salad spinner for this.
In a large bowl, combine kale leaves with olive oil, lemon juice, and salt. Squeeze and massage the salad with your hands until bright green and tender - about 60 seconds. Think of it as kneading bread dough.
This salad keeps well in the refrigerator for several days. I like mine simply topped with sunflower seeds and sliced avocado. It's also great as the base for a heartier salad with grains and other veggies.