by Shelby Hypes
Farm Direct Coop Member Shelby Hypes from Salem would like to share this hit salad she originally learned from the Food Network a few years back. She says the key to kale salads is massaging the kale to tenderize it. This extra step that only takes a few added seconds really helps to remove the bitterness from the kale. Who knew vegetables enjoyed a good massage too?
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey…double the honey for most tastes
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pumpkin seeds about 2 rounded tablespoons or to taste
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss, serve and enjoy!.
Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar: 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams