Kale is a Power Food that may seem passe to some, but it remains a powerhouse of nutrition regardless. I’ve made kale pesto, kale kimchi, kale chips, sauteed kale, tossed kale salads, used kale in soups and massaged kale salads. I have to admit that the first time I heard of massaged kale, I thought it was an odd idea. But, once I tried it, I was struck by the change in texture and flavor the kale took on – from chalky and a little harsh to silky smooth.
Everyone who has made massaged kale salad raves about it. With our local farmer’s market opening a few weeks ago, I’m looking forward to trying all the varieties of fresh kale. Paired with ataulfo mangoes that are readily available in local stores, this kale salad is silky smooth.
- 1 bunch kale, stalks removed, leaves thinly sliced
- 1 lemon, juiced
- a few dashes salt
- 2 teaspoons honey
- freshly ground black pepper, to taste
- 1 mango, diced
- 2 tablespoons toasted pepitas (pumpkin seeds)