This kale salad is super easy and very quick to make. The most time consuming part of making this salad is the massaging of the kale in the oil and sea salt.
The first time I made a kale salad I didn’t understand the importance of the massaging process and I just coated the kale in the olive oil and salt and stirred it together with a spoon. The result for me was a very sore tummy for the whole night and I was left wondering why everyone was so excited about eating raw kale.
I decided to do some research and find out what all the fuss was about as I felt I had missed the point. What I discovered was that as kale is a very tough vegetable you need to start the digestion process in the bowl with the massaging. You are basically pre-digesting the kale which makes it far more pleasant to eat and means no sore tummy! Now that I have worked this out kale has become one of my favourite salad ingredients.
So how do you massage your kale?
Put the quantity of kale you want to use for your salad into a large bowl and add the extra virgin olive oil and sea salt. Then you need to get your hands into the bowl and knead the ingredients together (similar to kneading bread) until the kale starts to wilt. You will know this is happening as the kale will turn a darker shade of green and will reduce in volume. It will take at least 5 minutes of massaging (more depending on the quantity you are working with) to break down the kale enough to make it pleasant to eat and easy to digest so be patient! The good news is that once your kale has been massaged you can keep it in an air tight container in the fridge for about a week. My tip would be to massage a decent batch at the beginning of the week that you can then use in salads throughout the week saving you time.
Crunchy Kale Salad
- 2 large handfuls of kale, destemmed, washed and roughly chopped
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of sea salt2 sticks of celery, chopped
- 1 apple - I like to use Pink Lady as they have a very crisp refreshing flavour which balances well with the kale
- Handful of walnuts, roughly chopped
- ½ pomegranate, seeds removed. You can buy these already prepared in most supermarkets if you don’t have time to deseed the pomegranate yourself
- Put the kale, extra virgin olive oil and sea salt in a large bowl.
- Massage the kale until it has changes colour to dark green and has reduced in volume by ab out a third.
- Add all the other ingredients to the bowl and mix well together.