Massaged Kale Salad


Massaged Kale SaladIMG_2139




1 large bunch of dino or curly kale
 1/2 teaspoon himalayan salt
handful of grapes
1/3 cup toasted almonds
3/4 cup apple or pear, diced
2 Tbs extra virgin olive oil
1 Tbs Balsamic vinegar
1 avocado




  1. Wash & dry one bunch of kale 
  2. Tear into bite size pieces, removing & discarding tough middle stems or stack leaves, roll up, and cut into thin ribbons (chiffonade).
  3. Sprinkle the leaves with salt and olive oil and or avocado.
  4. Add in your favorite toppings, shown here: apples and grapes.
  5. Delicious with chopped avocado and toasted nuts of any kind.


Simply by rubbing the leaves with salt and your oil it helps break down their tough cellulose structure, making this cruciferous veggie not only taste less bitter, but also making it easier to digest. After just a few minutes it will turn a bright green and have a wilted, silky texture, similar to that of cooked kale! This is the trick to a great kale salad. Lots of times I use lemon instead of balsamic. I really like the bright flavor and the sour and sweet are great together. 


This salad is even tastier the next day & is good served mixed with  other add-ins of your choice, such as olives, bell peppers, sun-dried tomatoes, sprouts, seaweed, goat cheese, and dried fruit etc. Add what you like 🙂














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