Massaged Kale Salad Recipes

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MASSAGED KALE SALAD (SUPER EASY!)



Massaged Kale Salad (Super Easy!) image

This massaged kale salad is simple, light and made with just a few fresh ingredients! It's a great side salad with enough flavor to hold it's own.

Provided by Lisa Bryan

Categories     Appetizer     Salad

Time 12m

Number Of Ingredients 6

1 bunch curly kale
1 lemon (juiced)
2 cloves garlic (minced )
3 tablespoon olive oil
1/2 cup parmesan cheese (shaved )
salt and pepper (to taste)

Steps:

  • In a small skillet, heat the olive oil and add the minced garlic. Saute the garlic over medium heat for about 30 seconds. Set the garlic infused oil aside to cool.
  • Prepare the kale by removing the stems and cutting it into thin ribbons.
  • Place the kale ribbons in a large bowl and toss in the cooled olive oil, lemon juice, salt, and pepper.
  • Massage the kale for two minute with your hands, or until the leaves start to wilt.
  • Top it off with freshly shaved parmesan and serve.

Nutrition Facts : Calories 168 kcal, Carbohydrate 6 g, Protein 6 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 214 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MASSAGED KALE SALAD



Massaged Kale Salad image

Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.

Provided by EatingWell Test Kitchen

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Time 30m

Number Of Ingredients 9

2 bunches kale
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper
¼ teaspoon salt

Steps:

  • Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.1 g, Cholesterol 5.7 mg, Fat 15 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 335.2 mg, Sugar 2 g

EASY MASSAGED KALE SALAD (15 MINUTES!)



Easy Massaged Kale Salad (15 Minutes!) image

Everything you need to know about massaged kale salads, plus a delicious, fast, and easy recipe for our go-to kale salad with tahini dressing! 15 minutes, 6 ingredients required.

Provided by Minimalist Baker

Categories     Side Dish

Time 15m

Number Of Ingredients 10

2 large bundles curly kale*, large stems removed and roughly chopped
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil ((if avoiding oil, omit))
1 healthy pinch sea salt
1/3 cup tahini ((see our Tahini Review!))
3 Tbsp lemon juice
1-2 Tbsp maple syrup ((or sub agave, or honey if not vegan))
1 pinch sea salt ((optional))
Water to thin ((~3-6 Tbsp or 45-90 ml as original recipe is written))
Crispy Baked Chickpeas

Steps:

  • Once you've rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem. You don't have to remove the stem completely (we actually enjoy the top 2/3 in the salad), but be sure to compost or reserve the larger bottom stalks for DIY vegetable broth.
  • Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.
  • Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.
  • Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside. (Store leftover dressing in the refrigerator up to 5-7 days - sometimes longer.)
  • To serve, top with desired amount of dressing and crispy chickpeas (optional), toss, and serve. Leftovers keep covered in the refrigerator up to 3-4 days (not freezer friendly). We enjoy leftovers chilled, but also find that they sauté nicely (even with the dressing and chickpeas) if you're looking for a cooked version.

Nutrition Facts : ServingSize 4 servings, Calories 183 kcal, Carbohydrate 10.8 g, Protein 6.9 g, Fat 14.4 g, SaturatedFat 2 g, Sodium 46 mg, Fiber 4.4 g, Sugar 4.4 g, UnsaturatedFat 11.66 g

MASSAGED KALE SALAD (AARTI SEQUEIRA)



Massaged Kale Salad (Aarti Sequeira) image

I LOVE Aarti and this is one of the first recipes she did when she became The Next Food Network Star. I had never tried Kale before but this salad looked so good when she made it I decided to try it. I tasted the Kale on the way home from the grocery store and was worried because it tasted bitter. No need to worry! The massaging technique turns the bitter coarse kale into tender bright green ribbons. The mango, honey and lemon give this salad the PERFECT balance of flavors.

Provided by Sooz Cooks

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch kale, stalks removed and discarded, leaves thinly sliced (Aarti says black kale is especially good but I just used regular)
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
kosher salt (I used about 1/2 teaspoon)
2 teaspoons honey
fresh ground black pepper
1 mango, diced small (about 1 cup)
2 tablespoons toasted pumpkin seeds (the recipe says, Small handful toasted pepitas but I couldn't find them so used toasted sunflower se)

Steps:

  • In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the 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 in 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.

Nutrition Facts : Calories 232.1, Fat 16.2, SaturatedFat 2.3, Sodium 23.4, Carbohydrate 22.2, Fiber 3, Sugar 14.7, Protein 3.7

PERSIMMON, POMEGRANATE, AND MASSAGED KALE SALAD



Persimmon, Pomegranate, and Massaged Kale Salad image

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

Provided by VeggieCravings

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
  • Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  • Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
  • Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.2 g, Fat 17.8 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 2.7 g, Sodium 428.7 mg, Sugar 13 g

MASSAGED KALE SALAD



Massaged Kale Salad image

For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.

Provided by Aarti Sequeira

Time 20m

Yield 4 servings

Number Of Ingredients 8

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
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Steps:

  • In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the 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 in 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.

Nutrition Facts : Calories 269, Fat 17 grams, SaturatedFat 2.5 grams, Sodium 170 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams

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