Massaged Kale Salad is a versatile dish that’s great for any season!
This Massaged Kale Salad is such a great side dish. Even kale haters are surprised by the amazing flavor! This recipe is originally inspired by my friend Lindsay from Weeknight Bite. This her Mom’s Kale Salad with a few of my own little tweaks! That’s the beauty of a salad…you can add whatever you like to make it your own!
Why massage kale?
Massaged Kale Salad is one of my favorite ways to get those dark, leafy greens in without making your family suffer through bitter, crunchy kale (yuck!). You have to really put some muscle into that kale massage, though–I’m talking deep tissue here. You want it soft and broken down. This also helps all those delicious salty and lemony flavors get into the kale.
The best kale for Massaged Kale Salad…
I always go for lacinato kale, sometimes called dinosaur kale! I just like the flavor the best for a salad like this one. It’s a little less bitter and gets softer than a curly kale. Of course, you can still use curly kale and it’ll turn out great!
What toppings go on Massaged Kale Salad?
This is where all the fun is, right? Let’s bring the color, flavor, and texture with those toppings! I love to serve this salad with…
- Cherry tomatoes
- Hearts of palm
- A splash of red wine vinegar
In my opinion, the three keys to a great salad are color, texture, and homemade salad dressing. This one is kept pretty simple with just olive oil, lemon, and salt, plus a splash of red wine vinegar. If you do want to dabble in homemade dressings (you totally should, by the way), try some of these:
…and without further ado, let’s make some kale salad!Print
Massaged Kale Salad is a versatile dish that’s great in any season!
- 2 bunches Lacinato kale (about 10 ounces), finely chopped
- 2 lemons, juiced
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ½ cucumber, small dice
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ⅓ cup pistachios
- 1 cup chopped hearts of palm
- 2 tablespoons red wine vinegar
- Add the chopped kale to a large bowl. Add the fresh lemon juice, olive oil and salt and massage kale with your hands for 2-3 minutes until kale begins to soften.
- Add the cucumber, tomatoes, avocado, pistachios and hearts of palm. Add the red wine vinegar and toss everything until well combined.
When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!
Remember to subscribe to my free Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!