Kale has seen a surge in popularity in recent years, and in 2016 a kale salad was even added to the menu at McDonald’s. The beginning of kale’s rise in status as a salad green may be traced to a raw kale salad that was offered at a Brooklyn restaurant and mentioned in a 2007 New York Times column, “A Good Appetite.” The author referred to the salad as a “raw foods epiphany.” Kale is most often braised and seen as an ingredient in soups but due to its fibrous texture it’s generally not eaten raw. The key to enjoying it raw is evidenced in this salad; massaging kale with lemon and oil softens the leaves and makes it a suitable replacement for lettuce. Variations to the salad include any type of fruit and nuts preferred.
Recipe Servings: 2
Ingredients
- • 1 bunch kale, stalks removed and leaves thinly sliced
- • 1 lemon, juiced
- • ¼ cup extra virgin olive oil and extra to drizzle
- • kosher salt, to taste
- • 2 tsp honey
- • freshly ground black pepper, to taste
- • 1 mango, diced small (about 1 cup)
- • 2 rounded Tbsp toasted pepitas (pumpkin seeds)
Directions
- 1. In a large bowl, add the kale, half the lemon juice, a drizzle of oil, and a little salt.
- 2. Massage kale until softened, about 2–3 minutes. Set aside.
- 3. In a small bowl, whisk remaining lemon juice, honey, and freshly ground black pepper to taste.
- 4. Gradually add in ¼ cup of oil while whisking until the dressing is emulsified.
- 5. Check taste, adding more salt or pepper if desired.
- 6. Pour dressing over kale, and add mangos and pepitas.
- 7. Toss and serve.
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