There are some recipes I make that I plan on posting before I make them. And then there are some recipes I make a couple times and realize later that they would be great for the blog. This recipe is one from that second group. I came up with this recipe because I had some kale sitting around that I wanted to eat before it went bad. I decided to dress it up with a super simple dressing of oil and lemon juice and top it with raisins, like a kale salad that I’d had before. I did a quick google search for how to massage kale since I knew that was something people did to kale. Turns out it was easier than I thought and this salad was born.
This salad seriously only takes 5 minutes to make. The thing that took the longest for me was gathering the ingredients from around the kitchen and measuring them out. If you’re OK estimating the ingredients, then you only need to dirty a bowl and a fork to eat it. This is a great salad for either a side dish or a small lunch. I paired it with my Falafel Chickpea Salad Panini in the photo above. This recipe can also be easily doubled or tripled or whatever you need to serve a group. Since kale is such a sturdy green, it can also be made in advance, making it great for family get-togethers or potlucks. Overall, it’s just a great salad 😉
- 1 kale leaf
- 1 teaspoon olive oil
- Dash sea salt
- 2 teaspoons lemon juice
- 1/2 teaspoon maple syrup
- Toppings: raisins, dried cranberries, sliced almonds, sunflower seeds, pumpkin seeds
- Remove the stem from the kale leaf and tear the leaf into small, bite size pieces. Place in a bowl.
- Add the olive oil and salt. Massage the kale by scrunching and releasing until the kale is dark green.
- Toss with the lemon juice and maple syrup. Top with desired toppings.