Massaged Kale Salad
This Massaged Kale Salad combines shredded carrots, celery, apples, and sunflower seeds in a tangy dressing of lemon, honey, and olive oil—a simple and nutritious dish bursting with flavor and texture.
Ingredients
Salad
- 1 medium bunch kale
- 2 cups grated carrots
- 3 medium celery stalks (optional)
- 2 medium apples (can be replaced with mandarin oranges, pears, or strawberries)
- 1 ½ teaspoons lemon juice
- 1 tablespoon olive oil
- ⅛ teaspoon salt
Dressing
- 1 ½ teaspoons lemon juice
- 2 tablespoons honey
- ¼ teaspoon black pepper
- ¼ cup olive oil
Additional Topping
- ¼ cup sunflower seeds (optional)
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rub fresh kale, carrots, celery (optional), apples, and lemon under cold running water.
- Chop apples and celery (optional) into ¼-inch pieces and set aside.
Massaging Kale Instructions
- Separate kale leaves from the stalk and tear them into bite-sized pieces (about 2 x 2 inches). Discard kale stalks.
- Place kale pieces in a large bowl.
- Add lemon juice to the bowl with the kale pieces.
- Add olive oil and salt into the bowl with kale and lemon juice.
- Massage kale pieces until they start to soften, about 2 to 3 minutes.
Salad Dressing Instructions
- In a small bowl, add lemon juice, honey, and black pepper. Whisk together.
- Gradually whisk in olive oil.
Final Salad Instructions
- Add apples, celery (optional), carrots, sunflower seeds (optional), and dressing to the kale pieces.
- Toss together.
Storage
- Refrigerate any leftovers as soon as possible or within 2 hours for safety.
- Use leftovers within 4 days.
Video
Notes
- The American Academy of Pediatrics (AAP) recommends that you do not give honey to a baby younger than 12 months.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
The Nutrition Facts Label does not include optional ingredients.
