
Massaged Kale Salad
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Recipe adapted from Feeding the Whole Family by Cynthia Lair.
Ingredients
- 2 bunches of Kale
- 1 tsp sea salt
- 1/3 cup toasted sunflower seeds
- 1/4 cup diced red onion
- 1/3 cup currants
- 3/4 cup diced apple
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1/3 cup goat cheese, crumbled
Instructions
- 1. De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
- 2. Stack leaves, roll up and cut into thin ribbons (chiffonade).
- 3. Put kale in a large mixing bowl. Add salt.
- 4. Massage salt into kale with your hands for 3-5 minutes. (The kale will reduce in volume.)
- 5. Put sunflower seeds in a dry skillet over low to medium heat and stir constantly for a few minutes until toasted
- 6. Put kale in a fresh bowl and discard any leftover liquid.
- 7. Stir onion, currants, apple and toasted seeds into kale.
- 8. Dress with oil and vinegar and toss. Taste for salt and vinegar, and add more if necessary.
- 9. Toss in goat cheese and serve. Keeps in fridge 3-4 days.
- Servings : 6
- Ready in : 15
Instructions
- 1. De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
- 2. Stack leaves, roll up and cut into thin ribbons (chiffonade).
- 3. Put kale in a large mixing bowl. Add salt.
- 4. Massage salt into kale with your hands for 3-5 minutes. (The kale will reduce in volume.)
- 5. Put sunflower seeds in a dry skillet over low to medium heat and stir constantly for a few minutes until toasted
- 6. Put kale in a fresh bowl and discard any leftover liquid.
- 7. Stir onion, currants, apple and toasted seeds into kale.
- 8. Dress with oil and vinegar and toss. Taste for salt and vinegar, and add more if necessary.
- 9. Toss in goat cheese and serve. Keeps in fridge 3-4 days.
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