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Simple Massaged Kale Salad

Preparation 00:05 Cook Time 00:00 Total Time 0:05
Serves 4     adjust servings

Massaging the lemon juice, olive oil and salt into the kale leaves tenderizes them so much that curly kale suddenly makes sense for a salad. It also cuts the volume by at least half, so don't be deterred by the initial bulk of pure greenage.


  • 1 large bunch curly kale
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper to taste
  • 1/4 cup nutritional yeast


  • Tear the kale leaves from their stems and break into bite-sized pieces. Wash and dry thoroughly. (Discard stems or save for juicing or pesto.)
  • Sprinkle the oil, lemon juice, salt and pepper over the kale and use your hands to massage the dressing into the leaves. Do this however you like -- you really can't go wrong. In a minute or two, you'll have a tender, delicious salad.
  • If you like, sprinkle with a generous amount of nutritional yeast for a pop of umami that beautifully complements the earthy kale, fruity olive oil and tangy lemon juice.


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