Susan's Massaged Kale Salad
Here's the recipe I brought to the sailing club Christmas party....
Massaged Kale Salad
Serves 4 or more
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (shelled pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams.
Mango can be substituted for other diced fruit, and pepitas can be substituted by other seeds or chopped nuts. Other substitutions and/or additions can be made by the chef's imagination, creativity and taste.
Village of Ashland