Massaged Kale Salad

Ingredients

• 2 bunches kale, stems removed and chopped, or 1 (16-ounce) bag cut kale
• 6 tbsp lemon juice, divided (about 2 lemons)
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 pint cherry or grape tomatoes, halved (about 2-3 cups)
• ¼ cup unsalted shelled sunflower seeds (can substitute another seed or chopped nut)

Method

1. Add the kale to a large mixing or serving bowl.
2. Add 4 tablespoons (¼ cup) of the lemon juice, 2 tablespoons of the oil, and the salt.
3. Massage the kale until it wilts down in size by about half and it feels more tender, about 1-2 minutes, making sure each leaf is coated with the lemon juice-oil mixture. Set aside.
4. In a small bowl, make a dressing by whisking together the honey, salt, black pepper, the remaining 2 tablespoons lemon juice, and the remaining 1 tablespoon oil.
5. Pour the dressing over the kale, along with the sunflower seeds and tomatoes. Toss to combine.
6. Serve immediately, or chill before serving.

Load this salad up with any of your other favorite vegetables, or even fruit. If you’re watching the salt, you can reduce it, omit it, or substitute your favorite salt-free seasoning. For a more lemony flavor, add ½ teaspoon lemon zest to the dressing. This salad can be made 1-2 days before serving, if desired. Unlike salads made with lettuce or spinach, salads made with kale actually improve in flavor and texture with time.