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Massaged Kale Salad

Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands.

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Serves: 

4

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87 cal. per 1/2 cup

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Cooking Time: 

15-20 min.

Ingredients

  • 1 bunch kale (ribs discarded) and leaves cut into thin strips
  • 2 pinches salt
  • Lemon vinaigrette
  • 1 teaspoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup, or more to taste
  • ¼ teaspoon ground cumin
  • 1 pinch garlic powder, or to taste
  • 1 lemon juiced
  • 1 pinch cayenne pepper
  • Salt and pepper to taste
  • ¼ cup of olive oil
  • 2 carrots, grated
  • ½ cup frozen or freshly roasted corn
  • ¼ cup crushed tortilla chips
  • ¼ cup dry-roasted almonds, coarsely chopped
  • 2 tablespoons grated smoked white cheese
  • 2 hard-boiled eggs, chopped

Nutrition Information

  • Calories: 337.6
  • protein: 10.8g 22 %
  • carbohydrates: 23.7g 8 %
  • dietary fiber: 4.7g 19 %
  • sugars: 4g
  • fat: 24.4g 38 %
  • saturated fat: 4g 20 %
  • cholesterol: 110.3mg 37 %
  • niacin equivalents: 4.1mg 32 %
  • vitamin b6: 0.4mg 27 %
  • vitamin c: 137.6mg 229 %
  • folate: 60.7mcg 15 %
  • calcium: 229.4mg 23 %
  • iron: 3mg 17 %
  • magnesium: 77mg 28 %
  • potassium: 754.8mg 21 %
  • sodium: 378.4mg 15 %
  • thiamin: 0.2mg 20 %
  • calories from fat: 219.3

Instructions

  1. Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt.
  2. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
  3. Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid.
  4. Cover container and vigorously shake until dressing is light yellow and evenly combined.
  5. Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale.
  6. Drizzle dressing over salad.
  7. Mix salad using tongs to evenly distribute.
  8. Gently stir eggs into salad.

John Barczak

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