Kale. We get it; it’s a hard sell sometimes. We should be eating more kale, not less! With our delicious kale crunch salad recipe, it might be an easier conversion for you and your loved ones than you thought!
Kale has long been known as a superfood, packed full of essential vitamins and minerals that can help improve your overall health. Of course, not all of us are quite so keen on its distinct flavor.
That’s why we’ve put together this delicious Kale Crunch Salad recipe, inspired from my grandma’s recipe, which combines the best of both worlds. Those essential worlds of a great kale salad are good nutrition and great taste! This is a great recipe if you are trying to get into a pattern of lifestyle nutrition.
With a combination of sweet and savory ingredients, crunchy textures, and flavors, this dish is sure to be a hit at your dinner table!
This salad is bursting with vibrant flavors, crunchy textures, and the perfect balance of sweet and savory ingredients. With just a few simple steps and ingredients, you can transform even the most boring of meals into something special.
So, get creative in the kitchen, enjoy your time cooking up this tasty Kale Crunch Salad recipe, and reap the rewards at mealtime!
Grandma knew the secret!
When I was young, my grandmother would often tend to her large vegetable garden. She had her favorites, of course, and kale was definitely one of them!
One day, I noticed that one plant was doing much better than the others. It was robust and plentiful in the garden, and I asked Grandma why these weeds were so hearty and resilient to bug damage.
My grandmother quickly corrected me, telling me that her kale is not a weed and is an important component of a deliciously nutritious salad. I made a face, and she continued by explaining that her kale was robust because and she cared for it by spraying it with an organic essential oil blend that bugs didn’t like, so they left the kale alone.
One day Grandma decided to show me how to make the perfect salad out of her homegrown kale. She told me that she credited her love of her special kale salads for hardly ever being sick. She made kale a regular part of her diet before it was ever in style!
That day, grandma taught me that the trick to making a truly delicious kale salad is all in the massage!
You see, if you take your freshly cut kale leaves and give them a little massage with olive oil, lemon, and a pinch of salt and pepper, and voilà! The texture becomes much creamier and easier to enjoy.
My grandmother also knew how difficult it can be to get kids to eat their vegetables, so she made sure I understood that massaging the kale was part of the fun! To this day, we laugh about my “massage parlor” technique in the kitchen.
So next time you make a sweet and savory Kale Crunch Salad or any other kind of dish with leafy greens, don’t forget the massage! You’ll thank Grandma for it afterwards.
How to massage kale
Part of what makes a delicious salad made from kale is that you have to take an extra step and massage the kale. How do you massage kale, and why would you do that? Let us tell you, it is worth the effort!
Once you learn to not skip this step, your kale salads will earn top-notch compliments, and you will have requests for kale salad much more often!
- Chop two bunches of kale and add them to a large bowl.
- Drizzle 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the kale.
- With clean hands, massage the kale for a few minutes to soften the tougher fibers within it. This infuses a subtle softness of the olive oil and lemon into the leaves.
- Add a pinch of pink Himalayan salt near the end of your process adds even more flavor.
Ingredients for Massaged Kale Crunch Salad:
2 bunches of kale, chopped and massaged with method above
1 cup of cherry tomatoes
1/2 cup roasted sunflower seeds and almonds, slivered almonds is best
1/2 cup dried cranberries
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 cloves garlic, minced
Salt and pepper to taste
Preheat oven to 350°F (190°C). Spread the sunflower seeds and/or almonds out on a baking sheet and roast them for 6–10 minutes until lightly golden. Let cool.
In a large bowl, combine the kale, sunflower seeds and or almonds, and dried cranberries.
In a small bowl whisk together the olive oil, apple cider vinegar, garlic, salt and pepper. Pour over the salad and toss to combine.
Serve immediately or store in an airtight container and keep refrigerated for up to 3 days. Enjoy!
For a variation, try this kale crunch salad with a creamy tahini herb with garlic homemade salad dressing!
We wish you well on your continuing journey to optimum health.
Enjoy your salad more often than not!
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