Name: Sparrow Lake's Basic Massaged Kale Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 bunches Curly kale (large bunches); 1 Tablespoons Fresh squeezed lemon juice; 1 Tablespoons Extra virgin olive oil; 1 pinch Sea salt or kosher salt (healthy pinch); 1/3 cup Tahini; 3 Tablespoons Fresh squeezed lemon juice; 3 Tablespoons Pure maple syrup (use agave or honey, if preferred); 1 pinch Sea Salt; lukewarm water to thin (3-6 tablespoons); 2 spring onion, chopped into thin rings (both the white bulb and green leaves are edible.)

Jump to Recipe Print Recipe

Sparrow Lake's Basic Massaged Kale Salad

A superfood salad!

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Main Course, Salad

Cuisine American, Class Recipe

Servings 4

Ingredients

Salad Ingredients

2 bunches Curly kale large bunches
1 Tablespoons Fresh squeezed lemon juice
1 Tablespoons Extra virgin olive oil
1 pinch Sea salt or kosher salt healthy pinch

Dressing Ingredients

1/3 cup Tahini
3 Tablespoons Fresh squeezed lemon juice
3 Tablespoons Pure maple syrup use agave or honey, if preferred
1 pinch Sea Salt
lukewarm water to thin 3-6 tablespoons

Add ins

2 spring onion, chopped into thin rings both the white bulb and green leaves are edible.

Instructions

Rinse and dry your kale and separate the leaves from the tougher stems. You do not have to remove all of the stem, the lower thrid of the stem is usually tender enough. Compost those stems or save them for a delicious and nutritious vegetable stock.
stack your kale leaves on top of one another or roll into a cigar shape and slice into ribbons. Slice those ribbons to a manageable eating size.
Add the chopped kale to a large mixing bowl and top with the lemon juice and the olive oil. Then massage with clean hands for a few minutes. The point of the massaging is to infuse the kale with the acidic lemon juice and oil, which helps to break down some of the tougher fibrous leaves and make them soft. This makes a more tender and enjoyable salad. Season with salt and massage, toss once more. Set aside.
In a mixing bowl or food processor add the tahini, lemon juice, maple syrup and salt. Whisk to combine. Slowly drizzle in the water, one tablespoon at a time, while whisking until you have a smooth and pourable dressing.
The dressing may seize up at first and thicken to a paste but keep adding the water, 1 tablespoon at a time, until it releases.
Taste and adjsut flavors as needed. Add a bit more lemoin juice for acifity or salt to taste. (Leftover dressing can be stored in the refrigerator for 5-10 days.)
To serve, top your kale with the desired amount of dressing, your onion pieces and toss.
Consider adding toasted pepitas, toasted almonds, pomegranate seeds, blueberries, rinsed white beans, and the protein of your choice to round out this excellent salad base.
Leftovers will keep covered in the refrigerator for 3-4 days. This salad can be enjoyed chilled or even sauteed lightly to warm through. Kale holds up well!

Notes

Kale packs a huge nutritional punch. This nutrient-dense green is both low-calorie and extremely high in fiber. One cup of raw kale provides a variety of nutrients, especially vitamins A, K, and C, but also potassium and calcium. Comparable salad greens—like romaine, iceberg lettuce, and mesclun or spring mixes —do not offer the same level of nutrition.

Kale is a great addition to soups and stews as long cooking breaks down the fibers in the leaves. A baby kale or massaged kale salad can be served warm or cold, with add-ins like toasted beans, nuts, fruit, and the protein of your choice.

Keyword Kale

Sparrow Lake’s Basic Massaged Kale Salad