I’m still on the kale bandwagon, since 2013….anyone else with me?
I’ve cooked it, I’ve put it in smoothies, I’ve turned it into chips…I’ve done it all, except eaten it fresh and raw in a salad – until now!
In its raw, adult state, I’ve always found kale just too tough to incorporate into a salad. Enter, “kale massaging”. What the…? Yes, apparently “massaging” raw kale transforms it from a rough and tough leaf into a sweet and palatable salad. Who knew! I guess the same way I transform into a rejuvenated and delightful gal after a therapeutic massage (wink)
Massaging kale only requires a few ingredients – a simple mix of salt, fresh lemon juice (to help tenderize the leaves) and some olive oil. To get your kale ready for its massage …umm…appointment…simply de-stem the kale and tear it into smaller bite-sized pieces. In a large bowl and using your hands, get up close and friendly with the greens and give ’em some love.
And why invite only one superfood to the party? Some quinoa, grilled pepepers, tofu and feta for a little cheesy goodness. So simple. So delicious.
This salad came together with some random ingredients I had in the fridge and you could easily do the same or improvise using your own handy ingredients. No tofu? Toss in some grilled chicken! I usually cook a cup of quinoa and store it in the fridge to toss into a salad or use as a side dish through the week.
The recipe lists ingredients for a large salad for one (or a healthy side for two). If you find it’s too much, the salad is hardy enough to keep overnight for a day in the fridge but it will go a bit soggy if left after that. Ideally, this is a make and eat salad.
- 1 generous handful of kale, de-stemmed, torn into bite-sized pieces and washed (about 2 cups loosely packed)
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Sprinkle of sea salt
- 1 generous handful of massaged kale (about 2 cups loosely packed)
- 1/4 cup of cooked quinoa
- 1/4 cup of prepared extra firm tofu (I used 'Roasted Chili Tofu' from my local Longo's Market salad bar), chopped into bite-sized pieces
- 1/4 cup of grilled peppers, chopped
- 1/4 cup of feta cheese, diced
- I like to prepare (de-stem and wash) one bunch of kale and "massage" as needed. This takes a bit of the prep out of my week and means I have kale ready-to-go. I just place all my prepared kale into a large ziploc bag and pull out the appropriate amount as needed. Do whatever works for you.
- To prepare the kale, remove the leafy parts from the stem and tear into bite-sized pieces. Wash and drain. In a medium bowl, add in the amount of kale you want to use for your salad. I suggest roughly 2 cups, loosely packed. Sprinkle the olive oil, lemon juice and salt over the leaves. Using clean hands, massage the leaves so that each leaf is equally rubbed with the oil/lemon/salt mixture. Do this for 1-2 minutes, until you see that the leaves have softened and have a nice, shiny coating.
- Add the quinoa, tofu, peppers and feta to the bowl. Toss to combine. Serve.
- I find the oils and juices from all the ingredients create enough of a dressing but if needed, feel free to add a bit more olive oil and/or salt and pepper to taste.