Massaged Umami Kale Salad
10 min
Salad
Servings
Total
10 minPrep
10 minContains
soy
tree nut
sesame
Swap out
gluten
Free from
peanut
Ingredients
Salad
-
10kale leaves
-
½lemon, juiced*
-
1 Tbsp (15 mL)water
-
-
1 tsp (5 mL)olive oil
-
1 tsp (5 mL)sesame oil
-
½ tsp
-
½ tsponion powder
-
1 pinchground black pepper
Toppings
-
¼ cup (34 g)toasted pine nuts
Make your own
Directions
- Remove the leaves of the kale from the stem. We don’t want to keep the stems as they are too tough to eat. Then cut or rip the leaves into bite-sized pieces.
- Place the kale in a large bowl and massage with your hands for 2 - 3 minutes until it's reduced in volume, soft and tender.
- In a separate small bowl, mix together all of the remaining ingredients.
- Pour the dressing over the kale, and massage it into the kale as best you can. The more the kale is massaged, the less bitter the taste, and the easier it becomes to chew and digest.
- Top with the desired toppings and enjoy!
Notes
- Make-ahead: you can make the dressing ahead of time and also massage the kale ahead of time and store them separately in the fridge. When ready to serve, simply toss together.
Storage
- Store in an airtight container in the fridge for up to 3 days, if the kale and sauce are stored separately.
- If already mixed, best if enjoyed within 1 - 2 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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