Being January and all, it seemed like a solid time to look back on the past year and consider all of the half-marathons I didn’t do, and all of the kale I didn’t eat. Good year!
While I can’t promise I will change my lacklustre gym habits, I would like to revisit the beauty of a perfectly massaged kale salad.
Let’s break it down together:
Step 1: Drizzle the kale with a healthy amount of olive oil and proceed to deep-tissue-massage it until relaxed (30 seconds will do).
Step 2: Load it up with strategically-little bits of delicious add-ins that cling to the ripples of the Tuscan kale (for the ultimate forkful) (Yes I just said forkful)
Step 3: Punch it up with herbs for added dimension, and semi-secret health boost.
There you have it, a mighty kale salad that tastes more like pasta and a little less like mulch.
Let me know if you try it! Tag me @earthandoven
To enjoy ahead of time, massage the kale and add everything but the nutritional yeast/parmesan and nuts. When ready to serve, add the final touches and toss.
- 1 head of Tuscan kale, thinly sliced
- 1 cup of fresh dill (or your other favourite herb) roughly chopped
- 1/2 cup mixed seeds + nuts (I used pumpkin seeds and sunflower seeds) finely chopped
- 1 clove of garlic, finely minced
- juice from 1 lemon
- 1.5 tbsp of olive oil
- 1/2 tsp sea salt
- freshly cracked black pepper
- 1/4 cup nutritional yeast or grated parmesan cheese
- Prepare your mise en place: have all of your prepped ingredients on hand before you being making the salad.
- In a large bowl, add the kale, olive oil and salt. Use your hands to massage the oil and salt into the kale, breaking down the fibres and turning it silky smooth and dark.
- Squeeze the lemon juice over. Add the garlic, nuts and seeds, nutritional yeast and cracked black pepper. Use your hands to toss really well to coat everything.
- Taste and add more salt, lemon or nutritional yeast as needed.
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