You might be thinking what the heck is massaged kale? That was my reaction when I first heard of this unconventional method for preparing this trendy leafy green. As it turns out it’s actually a popular and effective technique in the culinary world that makes kale more appetizing. Since kale is such a coarse, fibrous leaf it tends to be harder to chew than other greens, and by massaging it you make it more palatable. All you need is extra virgin olive oil, half a lemon, a sprinkle of sea salt and strong, clean hands. Yep that’s right I’m asking you to give your kale the massage that you’ve been needing yourself. Except this treatment only takes 2 – 3 minutes and your kale will turn a new leaf. Pun intended.
How To Massage Your Kale
What You’ll Need:
– 1 bunch of kale
– 1/2 a lemon
– extra virgin olive oil
– pinch of sea salt
Wash kale thoroughly, remove stems, give your kale a chop and add it to a large bowl. Next drizzle on some olive oil, squeeze some fresh lemon juice on it and add a pinch of sea salt. Then roll up your sleeves and give the kale a good massage for about 2 – 3 minutes until the leaves become tender, dark green and look somewhat shiny. It should appear as though you have approximately half the amount of kale once you’re done massaging it. Et voilà! Your massaged kale is ready to be enjoyed.
While the massaged kale is the hero of this salad, another standout ingredient is the roasted chickpeas that add texture and a satisfying crunch. These are a major hit in our household, my toddler son River can’t get enough of them and I’m thrilled that he likes a plant based protein as much as he likes crackers. (For some reason toddlers are inordinately obsessed with crackers.)
Roasted chickpeas are a tasty, savoury snack food on their own and they instantly turn your average salad into a showstopper. Even the non-salad lovers will enjoy this salad! If you haven’t roasted chickpeas before check out my recipe for Crispy Roasted Chickpeas here!
The salad dressing is one of my favourites, it’s simple yet makes an impact thanks to the zing from the combination of dijon mustard, apple cider vinegar and fresh garlic. I like to add the maple syrup when my toddler is eating it to offset the zing slightly. This salad is toddler-approved, River loves it! I also think it’s a great way to introduce kale to anyone who’s been opposed to trying it.
If you make this recipe tag me @moniquelahey on Instagram so I can see your beautiful creations!
For the Roasted Chickpeas recipe click here!
Massaged Kale Salad with Roasted Chickpeas
Ingredients
- 1 bunch kale, massaged
- 1/2 cup cherry tomatoes, halved
- 1 beet, grated
- 1 cup roasted chickpeas
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
- 1 teaspoon maple syrup
- pinch of sea salt or Himalayan salt
Instructions
Dressing:
- Add olive oil, ACV, dijon, minced garlic, maple syrup (if using) and a pinch of sea salt to a mason jar and shake well.
- Use dressing right away, any leftover dressing can be stored in the fridge for 3 – 4 days. When using fresh garlic in salad dressings it's always best to store them in the fridge, it will solidify due to olive oil so you will need to allow time for dressing to warm up to room temperature before using.
Salad:
- In a large salad bowl, add massaged kale, cherry tomato halves and grated beet then pour on the dressing and mix it all up. I like to add my roasted chickpeas at the end so they don't absorb too much of the dressing, stir in chickpeas and enjoy!
- Store any leftovers in a tightly sealed container in the fridge for up to 3 days.