Massaged Kale SaladPrint Recipe
- 1.5lbs mixed kale, stems removed
- 1/2 grapefruit
- 1 avocado
- 2 tbsp pine nuts
- 1 tbsp fig jam
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and pepper
- flower petals from 1 edible flower (optional)
The first step to making the salad is to de-stem all the kale, wash it, and run it through a salad spinner.
Place the kale into the serving bowl. In a separate bowl whisk together salt, pepper, the fig jam, balsamic and olive oil. This next step is where the magic happens, dump the entire vinaigrette you just made with the kale and use your hands to massage it into every bit of the green leaves. Let that sit and marinate while you get the rest of the salad ingredients together.
Remove the skin of a grapefruit with a sharp pairing knife and cut the grapefruit in half. Using the pairing knife, dislodge the grapefruit segments from the skin and tear them into smaller pieces directly into the salad. Squeeze any juice from pieces left in the skin and the pith directly into the salad before discarding. Reserve the other half for another use.
Top the salad with the pine nuts, avocado and edible flower petals if using and serve.
It was the last bit of kale at the farmers market this past weekend. Honestly, kale isn’t one of my favorite greens, and mostly because I realized I was prepping it all wrong. The secret to the best kale? Massage the hell out of it. Like a kink in your neck ( which you might have one after making this salad) that needs a lot of love and care. Once the homemade fig based sweet dressing is worked in by your magic hands, the salad get a bit of tartness from grapefruit segments, crunch from pine nuts, creamy fat goodness from everyone’s best friend avocado, and a umami punch from edible flower leaves. Not only is this salad impressive to look at once it hits the table, every bite is delicious and packed full of valuable nutrients that your body craves.