If you’re going to go to the trouble of planting kale, you should reap the benefit with a fresh salad. Don’t skip the massage step—your salad will come out better than any kale salad you’ve had before!
Author:Norann Oleson
Prep Time:20 minutes
Total Time:20 minutes
Yield:Makes 4 cup salad 1x
Category:Salads & Dressings
Ingredients
Scale
2 tablespoons lemon juice (fresh is best)
1/2 teaspoon salt
1 clove minced garlic
1/4 cup olive oil
4 cups chopped kale, no ribs (baby kale is best, but go for the freshest you can find)
1 teaspoon Dijon mustard
2 tablespoons sliced almonds (toasting optional)
1 small apple, cored and thinly sliced (skin optional)
2 tablespoons feta or goat cheese
Instructions
Combine the lemon juice, olive oil, mustard, and salt in a large mixing bowl.
Add the kale.
With clean hands, gently massage the dressing into the kale; this helps break down the cell walls and make the leaves more tender and delicious.
Add almonds and apples.
Sprinkle with cheese.
Refrigerate until ready to serve. The salad will keep in the fridge for several days.
