Greek Kale Salad
Massaging raw kale transforms it from a tough, bitter leaf into a sweet, delicate, and delicious salad.
Add your cleaned, air/pat dried, and chopped kale leaves to a large glass bowl along with the sea salt, pepper, and fresh lemon juice.
‘Massage’ (think of the motion used to rub someone’s shoulders… get your hands in there!) kale for about 4 minutes, or until leaves are sweet and tender.
➡️ Rachel’s Tips:
Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this because your salad will come out tasting very much like the oil you use(each oil has it’s own unique flavor.)
- 2 large bunches (about 6 cups) kale leaves
- 1 Tbsp fresh squeezed lemon juice
- 1-pint cherry or grape tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, diced
- 6 ounces cubed feta cheese
- 1/2 cup pitted kalamata olives, halved
- 2 Tbsps high-quality balsamic vinegar
- 2 Tbsps extra virgin olive oil
- 1 tsp dried oregano
- sea salt and pepper to taste
Thoroughly rinse your kale and allow to air dry on towels. Once dry, finely chop the kale. Transfer your chopped kale into a large bowl. Drizzle kale with lemon juice and season with sea salt and pepper to taste. Using clean hands, massage the kale leaves to soften.