Massaged kale salads are such an easy way to “cook” the rough, leafy greens that get a bad rep for being rabbit food. To massage kale properly, I like to work olive oil into the leaves with my hands, getting into the cracks and crevasses. The oil serves as a marinade of sorts, making the leaves tender and easier to digest. After massaging, I like to sprinkle a little bit of acid (here, I used fresh lemon juice) and a pinch of sea salt to make the leaves even more soft and smooth.

A fresh summer peach and pear, as well as unsweetened coconut flakes, add the perfect touch of natural sweetness without any added sugar involved. The best part of this recipe is the creamy avocado drizzle, which you’ll likely want to make again before the last bit gets scooped out of your bowl. Serve it with raw veggies as a snack, or spread a generous portion on a fresh sandwich in place of mayo.


Related: Can’t get enough kale? Try these millet kale tacos for dinner!


 

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Ingredients

Salad
  • 1 head kale, finely chopped and ends removed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 lemon, juice
  • Large pinch of sea salt
  • 1 small head Napa cabbage, finely chopped
  • 1 large ripe peach, thinly sliced
  • 1 large ripe pear, diced
  • 3 tablespoons walnuts, chopped
  • 1 tablespoon shredded coconut, unsweetened
  • Handful of tortilla chips for serving
Drizzle
  • 1 large ripe avocado, peeled, pitted, and diced
  • 1 large garlic clove
  • 1/2 lemon, juice
  • 1 handful fresh cilantro
  • Sea salt and freshly ground pepper, to taste
  • Water, as needed

Directions

  1. In a large bowl, massage the kale with the oil using your hands until the kale leaves are tender and dark green. Add lemon juice and a large pinch of sea salt to taste. Toss the kale a few times with your hands to combine, and set it aside for 10 minutes to marinate.

  2. Meanwhile, make the Creamy Avocado Drizzle by adding all of the drizzle ingredients into a mini food processor and pureeing it until the consistency is very smooth. Add water, as needed, for a thinner drizzle. Set aside.

  3. Add the cabbage, peach, pear, walnuts, and coconut to the bowl of kale and pour the avocado drizzle on top. Toss to combine or serve Buddha bowl style and let everyone dig in. Serve immediately with the tortilla chips.

    Yield
    2-4 servings

     

    Photography by Amie Valpone

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