Massaged Kale + Fresh Berry Salad with Citrusy Vinaigrette

Kale can be tough and bitter if not prepared correctly. Massaging the leaves with a little lemon and salt softens them and brings out a sweeter, more enjoyable flavor. This salad combines tender massaged kale with fresh berries, red onion and crunchy walnuts, all tossed in a bright citrusy vinaigrette. Makes about 3 servings.

Ingredients

1 large bunch curly kale, stems removed and leaves torn or chopped (about 6 cups)
1/4 teaspoon sea salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil

Salad:

6 cups prepared, massaged kale leaves
1 pint strawberries, quartered
3/4 cup fresh blueberries
1 small red onion, thinly sliced
1/2 cup raw walnuts

Homemade Citrusy Vinaigrette:

1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed orange juice
2 tablespoons raw honey
2 tablespoons fresh chopped cilantro
1/4 teaspoon sea salt
1/4 teaspoon white pepper (or black pepper)
2 tablespoons extra virgin olive oil

Instructions

Prep the Kale

Place the kale leaves in a large glass or mixing bowl. Sprinkle with 1/4 teaspoon sea salt and add 1 tablespoon lemon juice.
Using your hands, “massage” the kale by rubbing and squeezing the leaves for about 3–4 minutes. The leaves will become darker, softer and slightly sweet.
Drizzle the olive oil over the massaged kale and give it one more quick toss or massage to coat the leaves.

Make the Dressing

In a small bowl, whisk together the lemon juice, orange juice, honey, chopped cilantro, salt and pepper. Slowly whisk in the olive oil until the dressing is well combined.

Assemble the Salad

Place the massaged kale in a large bowl and pour the citrusy vinaigrette over the leaves. Toss thoroughly so the dressing softens and coats the kale.
Add the quartered strawberries, blueberries, sliced red onion and walnuts. Toss gently to combine.
Taste and adjust seasoning if needed. Serve immediately.

Enjoy this vibrant, nutrient-packed salad as a light lunch, side dish or a fresh addition to any meal.

❤Rachel