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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