Easy Massaged Kale Salad (15 Minutes!)


Easy Massaged Kale Salad (15 Minutes!)


How to Massage Kale

Our go-to method: Add chopped kale to a large bowl and top with lemon  juice and olive oil. Use clean hands to massage for about 3 minutes to  soften the leaves and infuse the leaves with the oil and lemon. A pinch  of salt added near the end of massaging adds even more flavor.

You’ll notice in the photo below that by the end of massaging the  kale gets quite glossy and is slightly reduced in volume. That’s exactly  what you’re going for.

  1. Once  you’ve rinsed and dried your kale, run your hand along the stem to  remove the green leaves from the stalky stem. You don’t have to remove  the stem completely (we actually enjoy the top 2/3 in the salad), but be  sure to compost or reserve the larger bottom stalks for DIY vegetable broth.

  2. Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.

  3. Add  kale to a large mixing / serving bowl and top with lemon juice and  extra virgin olive oil. Then massage with clean hands for about 3  minutes. The point of massaging is to infuse the kale with the lemon  juice and oil, and also to break down some of the tough, fibrous  characteristics of kale. This makes it easier to chew and digest, and  makes for a more tender salad. Season with salt, massage/toss once more,  then set aside.

  4. Next  prepare the dressing by adding tahini, lemon juice, maple syrup, and  salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly  add water until creamy and pourable. The mixture may seize up and  thicken at first, but continue adding water a little at a time, whisking  until creamy and smooth. Taste and adjust flavor as needed, adding more  lemon juice for acidity, maple syrup for sweetness, or salt to taste.  Set aside. (Store leftover dressing in the refrigerator up to 5-7 days —  sometimes longer.)

  5. To  serve, top with desired amount of dressing and crispy chickpeas  (optional), toss, and serve. Leftovers keep covered in the refrigerator  up to 3-4 days (not freezer friendly). We enjoy leftovers chilled, but  also find that they sauté nicely (even with the dressing and chickpeas)  if you’re looking for a cooked version.

  • 2 large bundles curly kale, large stems removed and roughly chopped

  • 1 Tbsp lemon juice

  • 1 Tbsp extra virgin olive oil  (if avoiding oil, omit)

  • 1 healthy pinch sea salt


  • 1/3 cup tahini  (see our Tahini Review!)

  • 3 Tbsp lemon juice

  • 1-2 Tbsp maple syrup  (or sub agave, or honey if not vegan)

  • 1 pinch sea salt  (optional)

  • Water to thin  (~3-6 Tbsp or 45-90 ml as original recipe is written)

Toppings optional