Don’t worry, we’ve got you covered with this super simple tutorial!Kale was one of those vegetables that were usually wilted in a soup or blended up in a smoothie.If you’ve had a kale salad and it has NOT been massaged, then I understand where you’re coming from.Eating a kale salad that has not been massaged is like shoving a handful of shredded paper into your mouth.When you massage kale before mixing it in a salad you are breaking it down so that it is easily digestible and easier to eat.Kale is a cruciferous vegetable like broccoli, cauliflower, cabbage, and Brussel sprouts!It is antioxidant rich, packed with 200% of your daily vitamin C, contains carotenoids lutein and zeaxanthin, and more!Add kale into your diet and spread it throughout your menu planning!Generally, you do not need to massage baby kale because it is already tender enough that it doesn’t need to be broken down.Kale generally comes with a big thick stem that you do not want to eat.(Psssst… If you do have a furry friend at home, chop the stem into small pieces and use them as dog treats throughout the week!).When all stems are removed, chop kale into small pieces and place into a large salad bowl.When all stems are removed, chop kale into small pieces and place into a large salad bowl.Discard stem and chop kale into small pieces and place into a large salad bowl.We love massaging kale with extra virgin olive oil.Feel free to use your favorite cooking oil with a pinch of salt.As long as you coat your kale with a little oil and salt you are good to go!Decide what massaged kale salad you would like to prepare and enjoy! .

How to Prepare Kale for Salads

Kale can be a bit tough to eat raw in salads.A kale salad for lunch sounds so good, doesn’t it?But it can also make you look like a cow gnawing on a big piece of kale.You shouldn’t worry about hurting your jaw when eating salad.This sounds incredibly silly but it makes a huge difference because it breaks down some of the plant’s fibrous cells.Massage your kale with a little lemon juice and salt until it starts to soften, usually about 3 minutes.After you’ve given an impressive massage, let that bad boy sit for a minimum of 5 minutes. .

Everyday Kale Salad

And finally, for the last recipe in our everyday side salad collection this week, we come to an old favorite of mine.This salad is made with five simple ingredients — super-soft fresh kale (see tips below), freshly-squeezed lemon juice, lotsa Parm, a drizzle of olive oil, and a sprinkling of your favorite nuts.So if you’re looking for a super-simple and healthy side salad to go with dinner tonight, pick up some fresh kale and give it a try!Nuts: I like adding some toasted sliced or slivered almonds to this salad for a bit of extra crunch and protein.I like adding some toasted sliced or slivered almonds to this salad for a bit of extra crunch and protein.Salt and Pepper: A good sprinkling of each to season and finish this salad.To make those tough kale leaves nice and soft, they need a quick massage before we add the other ingredients.Then add it to a large mixing bowl, drizzle with a few glugs of olive oil, and then get your hands in there and massage the kale just like you would knead dough.I typically massage my kale for 1-2 minutes, so that it doesn’t get overly mushy.While this base kale salad recipe is super simple, there are all sorts of delicious ingredients that you can add or sub in as well.Add a protein: Cooked chicken, steak, pork, shrimp, salmon, or tofu would all be great added to this salad.Cooked chicken, steak, pork, shrimp, salmon, or tofu would all be great added to this salad.Add fresh veggies: Such as avocado, cucumber, carrots, bell peppers and/or red onion.Add jarred veggies: Such as sun-dried tomato, roasted red peppers, or artichoke hearts.Use different nuts/seeds: Such as pepitas, pine nuts, walnuts, pecans or sunflower seeds.Ingredients Scale 1x 2x 3x 1 bunch (about 5 ounces ) kale, roughly chopped with tough stems discarded.bunch (about ) kale, roughly chopped with tough stems discarded 2 tablespoons olive oil.shredded Parmesan cheese 1/3 cup sliced almonds, toasted.sliced almonds, toasted sea salt and freshly-cracked black pepper Instructions Add the kale to a large mixing bowl and drizzle evenly with the olive oil. .

Easy Kale Salad with Fresh Lemon Dressing

This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!Here we’re making a quick and easy kale salad recipe, perfect for the weather we’ve been having lately!It’s fresh, delicious, and totally make-ahead so feel free to prep this bad boy the night before and pack it along in lunches the next day if you’d like!I love how I can prep ahead of kale quickly over the weekend and know that I’ll have it on hand as a salad green all week long.Instead of simply prepping what I need, I always massage the entire bunch of kale and keep it in a baggie in the fridge, meal-prep style.Kale actually makes the ideal prep-ahead salad and sandwich greenery because of its ability to hold up like a champ in the fridge!Next pour a little olive oil in your hands and work your way through the kale, massaging the leaves until they darken in color and tenderize.I chose to add carrots, broccoli, red onion, dried cranberries, cheese, sliced almonds and sunflower seeds, but you could totally get creative here and empty out your crisper drawer!Raisins would work excellent instead of the cranberries, and if you’re not feeling the fruit right now, load your salad up with extra veggies instead!4.96 from 135 votes Review Recipe Easy Kale Salad with Fresh Lemon Dressing Prep Time 20 minutes Total Time 20 minutes Servings 4 servings Author Jennifer Laughlin This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!▢ ½ cup cheese optional (cheddar or feta work great here!).▢ 1 teaspoon honey or sugar adjust + add to taste Follow Spend with Pennies on Pinterest Instructions First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify.Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste.In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries.Recipe Notes Optional: I like to add poppy seeds to my salad dressing on occasion to give it a lemon poppyseed vibe - feel free to follow suit! .

Massaged Raw Kale Salad

But you will be surprised by how this tough green leaf transforms into a tender, light salad.As you rub it with olive oil using your hands, the leaves darken and shrink in size and the texture becomes soft – it’s delicious!So when I got my hands on The Kitchn Cookbook and saw this recipe listed as a side dish in the book, I knew this would be perfect to share.The best part about this salad is that you can make it, refrigerate it, and it’s still perfect the next day. .

Deb's Kale Salad with Apple and Pecans

I just walked into my closet, tugged on the little string that dangles from the ceiling for light and counted fourteen pairs of boots.There are a few tricks to making a kale salad taste really great, which I’ve elaborated on here.It’s hearty and holiday worthy, full of crunch from crisp apple, radish and pecans, studded with sweet, ruby red cranberries and tangy crumbled goat cheese, and tossed in a zippy honey mustard dressing.I would imagine that if you’ve found your way to this food blog, then surely you are familiar with Smitten Kitchen.Honestly, I sometimes wonder why anyone (myself wholly included) bothers with food blogging when Deb has so clearly mastered the medium.Her photos make you want to quit whatever it is that you’re supposed to be doing when you find yourself drooling at her blog and hop into the kitchen immediately.I had been eagerly awaiting the release of her cookbook for months and now that I have my own copy resting on my coffee table, I can say that it is magnificent.If you’re not sure what to buy as gifts this holiday season, make it this cookbook.I made a few alterations to Deb’s kale salad recipe, given the season and what I had in stock in my pantry. .

6 Kale Salad Mistakes to Avoid Because No One Likes a Soggy

The endlessly hip kale salad seems to appear everywhere these days, from our mom's Sunday dinner table to every restaurant in town.Kale is super fibrous—one of the sources of its many health benefits—so it's a bit more difficult to chew than your average green.Choosing a creamy dressing like ranch or blue cheese might seem like a good idea.That acid will help break down the fibers in the kale, making it a lot more tender and easier to chew.No, we're not talking about dimming the lights and squirting on the scented oils—you should massage your kale with either your dressing, or some lemon juice and salt.Get a wide bowl, sprinkle on your dressing or whatever you choose to use, and take a bunch of leaves in your hands.Again, it will get a bit softer so you won't feel like a cow chewing cud at the dinner table.Unlike arugula or spinach, which taste great with just a simple vinaigrette, kale needs some buddies.The tough leaves and the acidic vinaigrette just yearn for cheese, especially a salty one like Pecorino Romano or Parmesan. .

Greek Kale Salad with Lemon Olive Oil Dressing

Healthy Chopped Greek Kale Salad packed with kale, cucumber, tomatoes, red onion, olives, feta, and dressed with a lemon olive oil dressing you’ll want to put on every salad!The best thing about adding kale to salads is that it doesn’t get soft and soggy in the fridge like Romain lettuce.To go with this delicious salad, I made my favorite lemon olive oil dressing.Making this salad is very easy, just chop up everything and toss it all together with your lemon olive oil dressing which is just a combination of 2 part olive and 1 part fresh lemon juice (you can also use vinegar or lime juice).I suggest marinating the salad in the dressing and letting it soak for at least 30 minutes, this will allow the kale to soften slightly and lessen some of its bitterness. .

Asian Raw Kale Salad with Red Pepper Dressing

I’ve been bursting to share this recipe with you all, but haven’t found the right words to describe this salad.Basically, it’s an Asian-inspired salad composed of massaged raw kale that is tossed with homemade red pepper ginger dressing.Kale, which is a so-called “power food” and member of the cabbage family, makes this salad particularly substantial.Scale 1x 2x 3x Ingredients Raw Red Pepper and Ginger Salad Dressing ½ cup olive oil.red bell pepper, seeded and chopped into big pieces 2 tablespoons apple cider vinegar.agave nectar ¾ inch piece of fresh ginger, peeled and roughly chopped.clove garlic totally optional: ¼ teaspoon toasted sesame oil, which isn’t raw, but tastes good!carrot, peeled and sliced into strips with a vegetable peeler 3 tablespoons purple cabbage, chopped.red onion, thinly sliced 1 teaspoon sesame seeds Instructions First you have to make the dressing.Pull the kale leaves off from the tough stem, and break into small, bite sized pieces.Throw the kale into a bowl, drizzle in the salad dressing (don’t skimp), and toss thoroughly. .

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