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Massaged kale salad It is a simple but surprisingly tasty and nutrient rich salad. Kale becomes tender and light while poured into olive oil infused with garlic and lemon juice. Top with freshly shaved Parmesan cheese and you're done!
When it comes to salad recipes, it's hard to beat the simplicity of a massaged kale salad. It's quick, easy, and makes a great salad to go with heartier entrees like crispy baked chicken, Dijon baked salmon, garlic butter shrimp, and salmon patties.
What type of kale to use?
When it comes to kale, each has their own strengths. Here is a quick overview of the different types:
- Kale– Probably the most common type of kale you will see in your local market. Its wavy and curled edges give it that nice crunchy texture, making it ideal for salads or stir-fry dishes.
- Tuscan kale (Lacinato Kale or Dinosaur Kale): This kale is more tender and slightly thinner, which means it cooks faster. Mix this into a good hearty soup or cut it into a cabbage salad. Just make sure you don't overcook it, as its chewy texture will disappear.
- Red Kale: Also known as "scarlet kale", it is very similar to kale except for its appearance. Its frilly leaves can range from deep red to purple, but can be tossed into salads or quickly sauteed.
- Kale Baby: Yes, this is a younger version of kale, and it's more likely to be found in a box of vegetable salad. This hints that this is best used to complement other vegetables in a salad.
Any variety of kale can be used in this recipe, although I prefer to use kale.
Why do you need to massage kale?
I get it, it may sound strange to massage your kale at first. But trust me, it's the best way to enjoy raw kale on its own.
Massaging kale transforms its hard, stiff texture into soft, tender leaves with less bitterness. To give you a reference, have you ever ordered a kale salad at a restaurant to discover that it is extremely airy and light? Guess what, they gave him a little massage in the back kitchen.
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How do you massage kale?
To begin the process, first remove the stems by cutting them with a knife or tearing the leaves by hand. Cut the kale into ribbons and place it in a large bowl. You can massage the kale, if you plan to add a dressing later. Or massage with the bandage, as we do today.
Massage the kale with your hands for about 2 minutes, until the cabbage is well covered and begins to wilt. It should be reduced in volume by about 30%. Just remember that you don't want to massage your kale excessively, otherwise it will start to look a bit lifeless.
To test if you've massaged it enough, just give it a try. You'll want to try a little crunchy without having to tear or chew extremely hard.
How to make a massaged kale salad
Now that you know how to give your kale an official massage, let's dive in and turn this method into a refreshing salad. Here we'll explain to you how to do it:
- Sauté the garlic with olive oil. in a small skillet for about 30 seconds. Once the garlic is softened, set the pan aside to cool.
- Squeeze a lemon and put the juice aside.
- Prepare the kale removing the stems and cutting them into ribbons.
- Throw the kale In a large bowl with the garlic infused with olive oil, lemon juice, salt and pepper.
- Massaging the kale with your hands until it begins to wilt and reduce its volume.
- Shave fresh Parmesan cheese on top of the salad and serve!
If you have more kale, try making Kale Chips, Apple and Chicken Kale Salad, or a Roasted Beet Kale Salad!
Simpler salad recipe you'll love
Massaged kale salad (super easy!)
Preparation time: 10 minutes
Cook time: 2 minutes
Total time: 12 minutes
Servings: 4 people
This kale salad is simple, light, and made with just a few fresh ingredients! It is a great salad with enough flavor to keep it going.
- 1 bunch of kale
- 1 lemon, in juice
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1/2 cup Parmesan cheese, shaved
- salt and pepper to taste
In a small skillet, heat the olive oil and add the minced garlic. Sauté the garlic over medium heat for about 30 seconds. Set the garlic 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 add the chilled olive oil, lemon juice, salt, and pepper.
Massage the kale for two minutes with your hands or until the leaves begin to wilt.
Complete with freshly shaved Parmesan and serve.
- Kale is a fairly durable green. You can store this salad for up to 3-4 days in a sealed container in your refrigerator.
- When it comes to squeezing lemons, my little stainless steel juicer is second to none.
Calories: 168 kcal, carbohydrates: 6 g, protein: 6 g, fat: 14 g, saturated fat: 4 g, cholesterol: 9 mg, sodium: 214 mg, potassium: 208 mg, fiber: 1 g, sugar: 1 g , vitamin A: 3344 IU, vitamin C: 54 mg, Calcium: 206 mg, Iron: 1 mg