We love this recipe. I’d have to say it was my favorite discovery of 2011, apart from my love of kale. Kale is a “superfood.” It is loaded in iron, vitamin K, calcium and anti-cancer properties. Eat more kale I love the varied textures of the goodies inside the salad as well as the colors. And my guilty secret- the leftovers are consumed at breakfast. And don’t worry about the “massage” thing- it’s super easy.
Massaged Kale Salad- adapted fromMel’s Kitchen Cafe
1 bunch kale
3/4 teaspoon coarse kosher salt or sea salt
1/2 of a finely diced red onion
1/2 or so cup dried cranberries/craisins
1 small-diced apple, I use organic fuji
1/3 cup toasted sunflower seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled Feta cheese
Wash and dry kale. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.
Place the kale ribbons in a large mixing bowl. Add the salt and massage it into the kale with your hands for two minutes. This just softens the kale.
Toast your sunflower seeds in a small pan, watch carefully as they will burn fast. Always toast your nuts
Toss in the red onions, craisins, apples, cheese and sunflower seeds.
In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss.