We love this massaged kale salad recipe and it is one of our favorite kale recipes. If you are one of those people who never tried it, so will be surprised how delicious it really is.
Many people tasted the kale after they’ve bought it in the grocery store and they were worried because it tasted bitter. However, there is no need to worry.
By using the massage technique, you can turn the bitter coarse kale into tender bright green ribbons. The lemon, honey, and mango give this salad the excellent balance of flavors. Make this salad as a side dish and surprise your family with this amazing massaged kale salad recipe.
Benefits of kale
Kale is being called “a nutritional powerhouse,” “the queen of greens” and “the new beef.” Here are a few great benefits of adding more kale to your diet:
- Kale is high in iron and per calorie, it contains more iron than beef.
- Kale is low in calorie, has zero fat and is high in fiber.
- Kale is a good source of antioxidants, such as flavonoids and carotenoids, which help protect against many viruses.
- Kale is high in vitamins A, C, and K.
- Kale is excellent for cardiovascular support because it can lower cholesterol levels.
- Kale is an excellent anti-inflammatory food.
- Kale is high in calcium and per calorie, it contains more calcium than milk.
- Kale is an excellent detox food. It is a great source of sulfur and fiber, both great for detoxifying your body and keeping your liver healthy.
Massaged Kale Salad Recipe
- 1 bunch of kale We recommend that you use black kale because it is especially good, leaves thinly sliced, stalks removed and discarded
- 1 lemon juiced
- 1 ⁄4 cup of extra-virgin olive oil Plus more for drizzling
- Kosher salt We recommend that you use about ½ teaspoon
- 2 teaspoons of honey
- Fresh ground black pepper
- 1 mango about 1 cup, diced small
- 2 tablespoons of toasted pumpkin seeds
- In the first step, add the kale, half of lemon juice, a little kosher salt and a drizzle of oil in a large serving bowl.
- Massage for about 2 to 4 minutes, until the kale starts to soften and wilt.
- Set it aside while you make the dressing.
- In the second step, whisk remaining lemon juice with lots of freshly ground black pepper and the honey in a small bowl.
- Stream in a quarter cup of oil while you are whisking until dressing forms, and you like how it tastes.
- Pour the dressing over the kale. Add the pepitas and mango. Toss and serve.