When I made this salad the other evening my son and I ate the entire bowl - like literally 3 large heads of dinosaur kale. Normally I'm not a huge fan of kale salads. They have to be prepared just right and they HAVE to be
massaged. I love that word...mah-saaaged...ha ha! ;-) Anyway...massaging really is the key to a beautiful tasting, and tender, kale salad.
This salad has a great garlicky, lemony type dressing that brings out the flavor of the kale salad without it tasting bitter or tough. The 'tang' complements the bitter of the kale perfectly, plus this salad is filled with a ton of nutrients.
Kale is literally one of the most nutrient dense foods around. Loaded with vitamins A,C & K, folate, phytonutrients and antioxidants galore. Some get worried about eating too much kale, or any other kind of cruciferous vegetable like cauliflower, broccoli and cabbage, out of fear of it affecting their thyroid. Although this is theoretically possible, one would have to eat a ton of kale on a regular basis for this to actually happen. Eating a diet rich in whole plant foods, including cruciferous vegetables, is a wonderful way to keep the doctor at bay, AND one of the best ways to increase your health and longevity.
I am happy to share this recipe with you and I hope you enjoy it as much as we did.
2 bunches of lacinato kale (dinosaur)
2 large garlic cloves
1 lemon (juiced)
1Tb organic miso
(chickpea miso for gluten free)
1tsp pure maple syrup
1/4C dried cranberries
(or any other kind of dried fruit you wish)
sea salt & pepper to taste
handful of crushed pecans (optional)
Wash, rinse and drain the kale. Pat dry with a clean towel (or paper towel).
Roll several leaves together and chop into fine thin shreds - approx 1/4 inch wide.
Repeat with all of the kale and place in a large bowl, set aside.
In a small *food processor, pulse and blend together the lemon juice, garlic and miso paste.
*If you do not have a small food processor, mince the garlic by hand and then whisk together the ingredients.
(If dressing appears too thick add water, 1tsp at a time, and blend/whisk well. Dressing should not need extra water BUT the juice of every lemon varies)
Pour the dressing over the kale and, using your hands, massage the kale until dressing is fully mixed and kale becomes slightly soft and tender.
Taste a bit of the kale salad at this time and decide if you'd like to add the 1tsp of maple syrup (I did. For me, that touch of maple syrup cut the tang just enough to keep my eyes from watering!) ;-)
If desired, add the maple syrup and massage it through again.
Sprinkle the cranberries and crushed pecans (optional) over the kale salad and toss to combine.
Cover salad with a damp clean kitchen towel, or damp paper towels, and place in the fridge for approximately 15-20min to allow salad to settle and flavors to absorb.
Take out of the fridge and serve on chilled plates if desired.
NOTE: If you like this recipe I do not mind you sharing, and I would love it if you left a comment below. Thank you! xx
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