Kale is a Power Food that may seem passe to some, but it remains a powerhouse of nutrition regardless. I’ve made kale pesto, kale kimchi, kale chips, sauteed kale, tossed kale salads, used kale in soups and massaged kale salads. I have to admit that the first time I heard of massaged kale, I thought it was an odd idea. But, once I tried it, I was struck by the change in texture and flavor the kale took on – from chalky and a little harsh to silky smooth.
Everyone who has made massaged kale salad raves about it. With our local farmer’s market opening a few weeks ago, I’m looking forward to trying all the varieties of fresh kale. Paired with ataulfo mangoes that are readily available in local stores, this kale salad is silky smooth.
This Massaged Kale Salad with Mango with a bit of crunch from the pumpkin seeds is perfect for a summer meal or barbecue. Refreshingly light, it makes a great salad for lunch or as a side to grilled salmon at dinnertime.
I’m looking forward to all the fresh farmer’s market kale that is going to be available for the next few months so I can experiment more with massaged kale salads.
- 1 bunch kale, stalks removed, leaves thinly sliced
- 1 lemon, juiced
- ⅛ cup extra virgin olive oil
- a few dashes salt
- 2 teaspoons honey
- freshly ground black pepper, to taste
- 1 mango, diced
- 2 tablespoons toasted pepitas (pumpkin seeds)
- Combine kale, juice of half a lemon, a drizzle of olive oil and a sprinkle of salt in a medium bowl. Using your fingers, massage the kale until it is soft and silky, about 2-3 minutes. Set aside.
- Mix together juice of other lemon half and honey together. Whisk in ⅛ cup olive oil. Drizzle on top of kale. Add mango and pepitas. Toss and serve.