massaged kale and blueberry salad
This salad is a refreshing and nutritious dish that showcases the vibrant flavors of dino Kale, also known as Tuscan kale or Lacinato kale. The kale leaves are prepared using a massaging technique to soften their texture and enhance their flavor. Combined with the sweet and tangy burst of blueberries, the salad becomes a delightful balance of tastes.
Dino kale is a nutritional powerhouse, rich in vitamins A, C, and K, as well as fiber and antioxidants. It is known for its robust and earthy flavor, making it a fantastic base for salads. Along with the blueberries, this salad also incorporates a variety of wholesome ingredients like almonds, feta cheese, and a zesty lemon vinaigrette, providing a satisfying blend of textures and flavors.
Enjoy this fresh spring salad as a vibrant and healthy addition to your meal, or as a main course, knowing that you're benefiting from the nutritional goodness of dino kale. We like ours topped with fresh microgreens like sunflower shoots too.
Photo and recipe adapted from cotter crunch.
Visit their site to see original recipe, photos and details or scroll down for our interpretation.
massaged kale and blueberry salad
prep time: 15 min
2-4 servings
Dish ingredients
2 bunches kale
1+ tbsp extra-virgin olive oil
Pinch of sea salt
2+ tsp lemon juice
1 cup blueberries
Optional 3–4 tbsp dried cherries or cranberries
½ cup crumbled feta cheese
¼ cup pine nuts or roasted sunflower seeds
¾ cup chopped spring veggies (zucchini, asparagus, broccoli, or celery, etc.)
Splash of balsamic vinegar
Crushed black pepper to taste
Optional garnish: 1 fresh mint sprig + sliced lemon
Preparation
Strip washed kale leaves from the stems, and chop them into small pieces.
Place the chopped leaves into a large bowl with 1 tbsp of olive oil, sea salt, and lemon juice. Using two hands, massage the kale until it is soft and tender. About 2 minutes.
Add the remaining veggies and ingredients to the bowl, and toss.
Garnish with mint and lemon, if desired.
Storage – Once prepared, this recipe will stay fresh in the fridge, covered, for up to 3 days.
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