Here’s some old news. I’ve been trying to eat more salads. And like everyone else on Planet AMERICA, I haven’t been able to avoid the nagging current of kale salads. And I’m not completely sold on that ticket, I mean, the ticket of kale curing every ailment and making your skin glow with the light of a thousand Viking funerals, but variety is important and I do know there’s more to salads than iceberg or even Romaine. So, kale salad, come on down.
The key is to massage your kale. Not like in a dirty, sexualized way, but in a friendly, washing the poor guy’s feet kind of way. You want to rub the salt and lemon juice right into the leaves to soften them up and make them easier to chew than non-massaged kale, which is like chewing grass.
The strawberries add some juiciness to the salad so you don’t need to use as much oil in the dressing. That’s a pretty good trick to remember. I, of course, then turned around and also added nuts and cheese so I’m not sure I’m really saving anything in the calorie department. But I feel like as long as I’m eating my vegetables, what’s the harm in drowning them in oil and/or cheese, right?
Am I wrong? I might be wrong.
- 1 bunch kale
- ½ teaspoon salt
- 1 tablespoon lemon juice (1/2 lemon)
- drizzle hot chili oil (or olive oil)
- 1 cup sliced strawberries
- ½ cup chopped pecans
- ½ cup crumbled queso fresco or Feta
- 1 tablespoon Balsamic vinegar
- 2 teaspoons honey
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Cut the tough ends off the kale bunch. Slice the rest into 1″ strips.
- Put kale into a large bowl and sprinkle with salt, lemon juice, and drizzle of oil. Massage kale with your hands for 2-3 minutes until it has wilted slightly.
- Lightly toast pecans in a dry skillet over medium-high heat. Cool.
- Add strawberries and pecans to kale.
- In a small bowl, whisk dressing ingredients together. Pour over kale and toss lightly.
- Add cheese last, right before serving.
For a more fun way to eat kale, try making this Spicy Thai Kale Chips recipe!
Also, you might’ve noticed I added nutrition information to the recipe. I have NO CLUE how accurate it may be. I just plugged the ingredients and servings into an online calculator.