Originally published on One Arab Vegan.
Kale, in my opinion is one of the most misunderstood and misrepresented salad greens of our time. I can’t count the time I’ve heard someone say ‘I hate kale’ – to which my response is always the same: you haven’t had properly prepared kale.
What is properly prepared kale, you ask? Kale is naturally very fibrous and can be difficult to eat compared to other greens. Therefore, massaging kale with a salt, lemon and olive oil can tenderise it, making it far easier (and more flavourful!) to eat.
This recipe is one of my go-to’s for a delicious and nourishing kale salad. I also LOVE taking it to gatherings and dinner parties, because the pre-massaged kale won’t “wilt”.
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- Author: Nada Elbarshoumi
- Recipe type: Salad
- Prep time: 10 mins
- Serves: 2-4
Ingredients
- 3 cups of chopped shredded kale
- 2 tbsp olive oil
- ½ tbsp maple syrup (optional)
- Juice of one lemon
- ½ tbsp sea salt
- ¼ cup nutritional yeast
- 1 cup sliced cucumbers
- ¾ cup cherry tomatoes, halved
- 2 tbsp sliced onion
- 2-3 tbsp each of pomegranate seeds, pumpkin seeds and sunflower seeds
- ½ an avocado sliced
- Fresh black pepper
- Optional:
- 1 cup cooked chickpeas or lentils
Instructions
- Add kale, oil, lemon, salt and nutritional yeast and maple syrup to a large mixing bowl and massage everything together until the kale is tender
- Add remaining ingredients and mix well, top with assorted seeds.
