During quarantine, I’ve developed many go-to recipes that are just as quick as they are delicious as they are healthy-ish and I’m so excited to share those with you. First up, my favorite salad that makes its way to our dinner table at least once per week: massaged kale salad with honey lemon vinaigrette.
If you think you’re not a kale person, you’ll rethink that after trying this salad. The key to falling in love with kale is: ya gotta give a little love to get a little love.
For years, I had it in my mind that preparing a massaged kale salad was an overnight adventure – requiring the salad to marinate for a long period of time. GREAT NEWS: This is simply a lie I made up in my head and it takes a whopping 5 mins to prepare.
I have adopted this recipe from The Food Network’s Massaged Kale Salad Recipe by Aarti Sequeira.
In my recipes, I will always encourage you to use your hands when you can, minimize equipment use so there is less to clean and encourage eyeballing “measurements” (unless baking) because that’s how you can get creative and learn to trust yourself in the kitchen.
Serves 2 people for main dish, 4 as a side.
- 1 head of kale
- 1 lemon
- Dollop of Honey
- Salt + Pepper
- Toppings (optional, see below)
- Wash the stems of kale and rip the leaves off the stems, breaking them into smaller pieces with your hands and placing into mixing bowl.
- Add ½ juiced lemon over kale, 3 turns of EVOO and two pinches of salt to bowl.
- Give it some love, massage the kale. Use your hands and massage the kale for 3 minutes.
It is as simple as that. That’s your base.
Now for the toppings, I have some variations of this salad that I like to make given what I have in my pantry or kitchen. It almost always involves adding:
- ¾ cup finely grated hard white cheese, like parmigiano reggiano, sharp white cheddar or manchego
- ½ cup nuts, chopped, like pecans, almonds or walnuts
- ¾ cup dried cranberries or fruit like, peaches, blueberries, strawberries
- ½ large avocado
Add your toppings.
Dress the salad.
- Prepare the dressing. In a small bowl, add the other ½ of lemon, dollop of honey, salt and pepper. As you whisk, slowly add ¼ c of EVOO. Continue whisking until dressing comes together.
- Drizzle over salad.
Tip: add cooked quinoa to make this recipe more hearty and stretch a little further. Also pairs well with salmon or grilled chicken.