Massaged Kale Salad

I love Kale Salad of any kind but this recipe was first served as part of our New Year’s Day meal where we eat as many lucky foods as we can. Green leafy vegetables represent money, making this a good dish to attract prosperity! It’s also healthy and delicious too, so that’s a good thing! Massaging the Kale before you add the vinaigrette tenderizes the leaves and improves the texture of the salad.

Massaged Kale Salad
If you can't find a nice ripe Mango, substitute with another fruit like pineapple, orange or pear. Your favorite toasted nuts could also be used if you can't find pepitas which are toasted and salted pumpkin seeds.
Write a review
  1. 1 bunch kale (green curly or black kale is especially good), stalks removed and discarded, washed, dried and leaves thinly sliced
  2. 1 lemon, juiced
  3. 1/4 cup extra-virgin olive oil, plus extra for drizzling
  4. salt
  5. 2 teaspoons honey
  6. 1 teaspoon sugar
  7. 1 tablespoon sweet mango chutney
  8. 1 teaspoon tamari (or soy) sauce
  9. finely ground black pepper
  10. 1 mango, diced small (about 1 cup)
  11. 2 tablespoons dried cranberries
  12. 3 tablespoons toasted pepitas (pumpkin seeds)
  1. In large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
  2. In a small bowl, whisk remaining lemon juice with the honey and sugar until the sugar has dissolved. Continue to whisk in the mango chutney and tamari sauce and stream in the 1/4 cup of oil, season with plenty of black pepper. If you have a blender, or hand help immersion blender, then use this to make a nice smooth vinaigrette. Check seasoning according to your taste.
  3. Pour the dressing over the kale and add the mango, cranberries and pepitas. Toss and serve.
Adapted from Aarti Sequeira (Food Network)
Adapted from Aarti Sequeira (Food Network)
The Blushing Beet

Tell me what you're thinking ...