My Go-To Massaged Kale Salad (Fast!)
This massaged kale salad is my go-to salad recipe: lemony greens, crunchy veggies, and a zingy Dijon mustard dressing. It’s ready in 15 minutes and meal-prep friendly!
- Prep
- 15 min
- Total
- 15 min
- Yield
- 4
Ingredients 10
- 2 bunches kale, stemmed and chopped (about 12 ounces )
- Kosher salt or flaky sea salt
- 2 cups cherry tomatoes, halved
- 1 English cucumber, chopped
- 1 recipe Crispy Chickpeas or Air Fryer Chickpeas
- ½ cup Pickled Red Onions or thinly sliced red onion
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ¼ cup extra virgin olive oil
- 1 handful fresh dill
Method 4
- 01
Place the kale in a large bowl and sprinkle generously with salt. Using clean hands, massage the kale for about 1 minute, squeezing and rubbing the leaves until they darken in color and turn tender.
- 02
In a small bowl, add the Dijon mustard, white wine vinegar, and a pinch of salt. While whisking, drizzle in the olive oil until creamy.
- 03
Add the cherry tomatoes, cucumber, pickled red onions, and Dijon mustard dressing to the bowl. Toss until everything is evenly coated. Taste and add another pinch of salt. Top with torn fresh dill.
- 04
Add the crispy chickpeas just before serving so they stay crunchy. Dressed leftovers store 3 to 4 days refrigerated; store the chickpeas separately and add them just before eating for best results.
Provenance
- recipe-clones/acouplecooks-data
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