Learn how to transform kale into a Massaged Kale Salad that tastes totally gourmet! This simple recipe is surprisingly flavorful. It’s made with a lemon garlic dressing, then tossed with cheesy nutritional yeast and toasted walnuts. Nutrient dense, vegan, and gluten-free!

If you live in the PNW, like me, kale happens. It grows prolifically in our mild, rainy climate almost all year long. Kale is wildly nutritious and extremely versatile but, sadly, gets a pretty bad wrap, ending up as the butt end of many jokes. Well, today I’m here to share my love of this friendly brassica and show you how to tame those intimidatingly tough leaves.

All kale really needs is a lovely massage. No really! Just like us, the trick to softening kale is to massage it. Before the massage treatment, we slice the kale into thin ribbons, called a chiffonade. Then sprinkle it with salt and work the salt into the ribbons with our fingers. These simple steps break down the tough fibers and add a pleasing salty flavor layer.

Okay, it’s healthy, but how does it taste?

It tastes like sitting down to a gourmet salad in a fancy restaurant minus the spendy price tag. The thinly sliced ribbons grab onto the lemon garlic dressing and cheesy topping. So, each bite is wrapped in flavor. It’s one of those salads that looks like “I’ll have what she’s having.”

What type of kale should I use?

With all those green bunches peering down at you from the produce aisle, it’s hard to know which type to choose.

Choose a flat leaf kale like Lacinato or Red Russian as curly kale can be a bugger to chiffonade.

If I’m buying organic kale or using kale from my CSA share, I don’t bother to wash it. However, you will want to rinse and dry non-organic leaves. It’s important to dry the leaves thoroughly so that the dressing will cling to the ribbons.

What is a chiffonade?

I’m so glad you asked! A chiffonade is an efficient way to slice leaves into very thin ribbons and it’s really fun to do. It comes from French cooking where herbs or leafy greens are neatly stacked and then rolled tightly together. Then you use a sharp knife to slice very thin strips along the roll. They fall off in pretty spirals which you fluff up into a chiffonade with your fingers.

How to pronounce chiffonade-

Shi-fuh-nayd

Tips for making a chiffonade-

Stack the leaves neatly but not too high- A nice tidy stack of about 4 kale leaves will roll up into a log that is easy to slice. You’ll have 2-3 rolls per bunch.
Roll the leaves up tightly- into a log. The roll will be much easier to slice if it’s tightly rolled.
Use a sharp knife- A dull knife will tend to “rip” the leaves instead of slice them, making it hard to cut thin ribbons.
Slice very thin ribbons- this is key to great texture. Firmly grasp the log and carefully slice 1/8” ribbons off the end. If you are making a chiffonade of herbs, like basil, slice 1/16” strips.

Let’s look at the dressing and toppings-

After your kale is relaxing in the salad bowl, whip up the dressing. It’s made from just 3 ingredients:

Extra virgin olive oil almost turns creamy when mixed with lemon juice and garlic. Since there are only 2 tablespoons in this recipe, go with a high-quality brand. It really will improve the overall flavor.
Lemon juice- preferably freshly squeezed. This will be the juice of around 1 lemon.
Garlic- We are using raw garlic which has a spicy bite that lingers in the mouth, so 1 small clove is the perfect amount.

Toss the kale with the dressing. Once it’s all coated and shiny, sprinkle on the nutritional yeast and roasted chopped walnuts and toss again. It will taste cheesy from the nutritional yeast while the walnuts add richness and texture.

How to roast walnuts-

If you can’t find roasted walnuts, it’s very easy to roast your own.

Spread 1-2 cups of walnuts on a parchment-lined rimmed baking sheet. Roast at 350° F / 176° C for 10-12 minutes, stopping halfway to stir the nuts and check on their progress. Let cool and store in an airtight container.

The next time you find yourself swimming in kale or are looking for a simple yet *very tasty* way to prepare it, give this recipe a try. Who knows, you might just become spa buddies!

Here’s why I make this recipe almost weekly during CSA season.

Minimal ingredients
Surprisingly flavorful
Uses a whole head of kale
Nutrient-dense
Holds well
Dairy-free & gluten-free

Here’s everything you need to make Massaged Kale Salad

Ingredients / Makes 2 servings

1 head of Lacinato kale (½ lb.) ribs removed, rinsed, and patted dry
½ teaspoon of kosher salt
2 tablespoons of extra virgin olive oil
1 tablespoon of freshly squeezed lemon juice
1 small garlic clove, minced or pressed
1 tablespoon of nutritional yeast
1/3 cup (39 g) of chopped roasted walnuts
A few twists of black pepper to taste

How to make Massaged Kale Salad

Step 1

1. Make a chiffonade of kale- Start by removing the thick ribs of each leaf, keeping the leaf in 1 piece. Make 2 stacks of leaves. They will nest like spoons in a drawer. Starting from the top, tightly roll the stack into a log. Grasp the roll so it doesn’t spring open and, using a sharp knife, slice it into very thin (1/8”) ribbons. (See photo) Do this with both stacks.

Step 2

Step 3

Step 4

2. Massage the kale- Tumble the kale into a salad bowl and sprinkle it all over with salt. Use your fingers to massage the salt into the chiffonade. You will feel the tough, fibrous ribbons begin to soften and turn a darker shade of green.

3. Make the dressing- Measure the oil, lemon juice, and garlic into a small bowl Whisk it all together. Pour the dressing over the kale ribbons and toss.

4. Sprinkle- nutritional yeast and toasted chopped walnuts over the top and toss again. Finish with a few twists of black pepper. Taste for saltiness and overall flavor. You want it to have zing from the salt, brightness from the lemon, and savory from the garlic and nutritional yeast.

This salad complements hearty dishes like Sweet Potato and Chickpea Peanut Stew, Homemade Vegan Potato Gnocchi, or Vegan Shepherd’s Pie with Lentils while providing your daily dose of greens.

FAQ-

Can I use another leafy green?

While I feel kale is the best suited for this recipe, I have made it with collards and broccoli greens with good results. You’re looking for sturdy leaves that can hold up to a salted massage without turning to mush.

How long will massaged lacinato kale keep?

24 hours at least. I will often prep the kale in the morning and then toss it with the dressing right before dinner. Massaged salted kale will soften even more as it sits.

Is it healthy to eat kale every day?

Kale is among the most nutrient-dense foods on the planet! You can safely eat 1-2 servings a day. Click here to read what happens to your body when you eat kale every day.

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Yield: 2 Servings

Author: Carol Clayton