Tender kale leaves served with sweet sun-dried tomatoes, and crunchy walnuts.
Have you massaged your kale salad lately? I was assisting a chef at our local PCC Natural Market the first time I saw this salad making technique, and I’ve been hooked ever since.
If you aren’t familiar with kale, WebMD’s article The Truth About Kale will fill you in on its many benefits.
Suffice it to say, there are several kale recipes to choose from here at Mother Rimmy’s. A favorite amongst the salad recipes is PCC’s Emerald City Salad.
But this day, I decided it was time to use my newest discovery – massaging – to make this colorful kale salad with a lemony vinaigrette.
The technique is simple. Chop it into a large bowl, then dig in with your hands (don’t be shy about it), and massage to break down the fibers in the leaves.
Doesn’t that sound like fun?
Next time this healthy green is on the family’s dinner menu, be sure and give it a massage. The kale and your family will thank you.
Happy, healthy cooking!
- 8 cups kale, stems removed and thinly sliced
- ½ cup sun dried tomato, julienned and the dried version not packed in oil
- ½ cup kalamata olives, chopped
- ½ teaspoon salt
- 1 ½ tablespoons olive oil
- 1 tablespoon lemon juice
- 1 cloves garlic, crushed
- ¼ cup walnuts, chopped
- Combine all ingredients except walnuts in a large bowl and massage the ingredients together with your hands for 2 - 3 minutes to break down the fiber in the kale. Add walnuts and chill for 10 minutes.
- Season with salt and pepper and serve.
Calories: 198kcal Weight Watchers PointsPlus 5 Saturated fatty acids: 1.35g Monounsaturated fatty acids: 6.29g Polyunsaturated fatty acids: 3.96g Total fat: 11.60g Calories from fat: 104 Cholesterol: -- Carbohydrate, by difference: 19.51g Total dietary fiber: 4.61g Protein: 7.46g
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