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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
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
315
kcal
Author
Marjory Pilley
Ingredients
1
bunch Kale
Curly, Tuscan or Baby Kale
1
lemon
juiced (about 3 Tablespoons)
¼
teaspoon
salt
5
Tablespoons
Olive oil
divided
2
teaspoons
honey
8
ounces
strawberries
sliced
¼
cup
almonds
whole, sliced or in slivers
½
cup
Monterey Jack cheese
shredded
Instructions
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 ¼ 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!
Nutrition
Calories:
315
kcal
|
Carbohydrates:
18
g
|
Protein:
8
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
281
mg
|
Potassium:
531
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
6825
IU
|
Vitamin C:
128.6
mg
|
Calcium:
301
mg
|
Iron:
1.8
mg