Massaged Kale Salad and Grapes with Poppy Seed Dressing

This recipe comes from chef Sarah Britton on www.rawfoodrecipes.com.

A healthy and nourishing “Meatless Monday” recipe by Sarah Britton of My New Roots shared via Martha Stewart’s Whole Living. Even leafy greens deserve a little massage treatment once in a while! You’ll find with this method that the kale shrinks down as if its been steamed, which makes eating an entire head of greens a cinch! This salad includes a yummy poppy seed dressing with dijon mustard, shallots, cold pressed olive oil, apple cider vinegar and a touch of raw organic honey.

Ingredients

For the massaged kale:

1 bunch kale, stemmed and sliced into ribbons

1 lemon

Cold-pressed olive oil

Sea salt

 

Here’s what I added to my massaged kale:

A couple handfuls each red and green grapes

1 ripe avocado

¼ cup toasted pine nuts

 

Poppy Seed Dressing

¼ cup cold-pressed olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

½ shallot, diced

1 tablespoon poppyseeds

Pinch sea salt

1 teaspoon honey

Instructions

For the massaged kale:

1. In a large bowl, dress kale with lemon juice and olive oil onto kale leaves and add a pinch or two of sea salt. Roll up your sleeves and massage kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.

2. Add anything you like: fruits, veggies, cooked or sprouted grains and legumes, nuts and seeds. Get creative. Once you’ve massaged your kale, store it in a tightly sealed container for up to 4 days in the fridge.

Poppy Seed Dressing

1) Whisk all ingredients together. Store leftovers in a glass jar for up to one week.

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