I’m heading out of town shortly, and made up two quick massaged kale salads .. one for me to take and one for my family. I really love this recipe — it tastes good, gets your greens in, AND it lasts for days in the refrigerator!! That makes it a trifecta — right? This is a quick and easy to get in some super nutritious greens!
This recipe is adapted from the book “Feeding the Whole Family: Cooking with Whole Foods” by Cynthia Lair.
Ingredients (in the salad I made today — more options are listed bel0w):
1 bunch of kale
1 t sea salt
1/2 c dried unsweetened cherries
1/2 c toasted sunflower seeds
1/4 c olive oil
2 T unfiltered apple cider vinegar
Add-ons: red onion, currants, diced apple, Gorgonzola or feta cheese
If you’re using whole kale, destem by pulling away from the stems. (I just used a bag of kale instead.) Wash & shake out excess water. If you have whole kale leaves, stack them, roll them, and cut into thin ribbons. Put kale in large mixing bowl. Add salt, and massage the salt into the kale for about 2 minutes.
Stir in remaining ingredients (except cheese, if you’re using). Taste and add more salt and/or vinegar if needed. When complete, toss in cheese. Store in the refrigerator. It holds up amazingly well, even if you’re using apples.