Massaged Kale Salad Recipe in bowl

Massaged Kale Salad - The Secret to Tender Greens

Marinate kale leaves in lemon and olive oil for soft tender greens. Top it off with strawberries, almonds and cheese and drizzle of lemon honey dressing. 
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 315kcal
Author Marjory Pilley


  • 1 bunch Kale Curly, Tuscan or Baby Kale
  • 1 lemon juiced (about 3 Tablespoons)
  • 1/4 teaspoon salt
  • 5 Tablespoons Olive oil divided
  • 2 teaspoons honey
  • 8 ounces strawberries sliced
  • 1/4 cup almonds whole, sliced or in slivers
  • 1/2 cup Monterey Jack cheese shredded


  • Wash kale and tear into bite-sized pieces, discarding woody stems.
  • Squeeze the juice from half the lemon over the leaves and toss to coat,
  • Drizzle 1 Tablespoon olive oil and salt over the leaves.
  • Massage leaves with fingers until they are coated and softened, about 3 minutes.
  • To prepare the dressing, combine 1/4 cup of olive oil, juice from the remaining lemon and honey in a small bowl.
  • Drizzle dressing over kale greens and toss to coat.
  • Add strawberries, almonds and cheese, toss and serve!


Calories: 315kcal | Carbohydrates: 18g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 281mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6825IU | Vitamin C: 128.6mg | Calcium: 301mg | Iron: 1.8mg