Ultimate Massaged Kale Salad (with Two Dressing Options!)

Ultimate Massaged Kale Salad (with Two Dressing Options!)

If you think the words ‘massaged’ and ‘kale’ sound funny together, you probably haven’t tried this delicious technique for prepping kale for salads. It’s a must-know for any healthy eating enthusiast or self-proclaimed seasonal foodie.

Perhaps you’re wondering, why massage the kale? Kale’s leaf structure is more fibrous than some greens, so massaging it with a little salt, oil - or dressing in this case - helps break it down. This simple step tenderizes the kale, making it more pleasant to eat raw and easier to chew and digest.

While we prefer a creamy honey mustard dressing with this salad most days, sometimes a simple, slightly zingy vinaigrette is in order. Here, we’ll include easy, homemade recipes for both.

Servings: 4-6

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

INGREDIENTS FOR GARLIC HONEY MUSTARD DRESSING:

• 1/4 cup mayo

• 1/4 cup dijon mustard

• 1/4 Garlic-Infused Raw Honey

• 1 tablespoon white balsamic vinegar (any mild white vinegar will work)

• Herb Garden Salt and freshly ground black pepper, to taste

INGREDIENTS FOR GARLIC HONEY VINAIGRETTE:

• 1/2 cup light olive oil

• 1/3 cup white balsamic vinegar

• 2 tablespoons Garlic-Infused Raw Honey

• Herb Garden Salt and freshly ground black pepper, to taste

INGREDIENTS FOR THE SALAD:

• 1 5oz. bag Mixed Kale

• 1-2 cups chopped seasonal veggies (pictured, we have salad turnips, baby carrots and chioggia beets)

• 1 12oz. container Smoked Garlic Sourdough Croutons

INSTRUCTIONS:

1. Choose which salad dressing you want to make. Combine all salad dressing ingredients for either the Garlic Honey Mustard Dressing OR the Garlic Honey Vinaigrette in a small bowl or widemouth jar and whisk to combine. Taste and adjust your seasonings as you like. Set aside.

2. Prep the kale: wash and thoroughly dry. A salad spinner is great for this. The salad dressing will adhere better to dry kale.

3. Once washed and dried, remove the stems from the leaves. To do this, simply hold the stem end of the kale and run your other hand along the kale leaf from the bottom to the top. If you have a tight hold, the leaf portion will separate from the stem. Discard the stems and chop the leaves into bite-sized pieces.

4. Place your chopped kale in a large salad or mixing bowl. Drizzle a couple of tablespoons of the dressing you made over the kale. Using your hands (this part is great for kids!), massage the kale, working the dressing into all the nooks and crannies. The dressing will help to break down the kale. Massage for a couple of minutes, until the dressing is fully incorporated and the kale has reduced in size and begins to look shiny.

5. Add the chopped veggies and the croutons. Preference varies greatly here, so do what you like: either serve as it or mix everything together. Serve with extra dressing on the side so each person can add as much or as little as they want to.

NOTE:

This salad is best served immediately or within a day or so of making. Our dressing recipes will likely make more than you’ll need for this particular salad, but don’t fret! They’ll keep for a good week in the refrigerator.