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strawberry champagne vinaigrette being poured over massaged kale salad
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5 from 54 votes

Simple Massaged Kale Salad

The healthiest summer salad adorns leaves of fresh massaged kale with quinoa, juicy strawberries, and mint, then drizzled with a prettiest dressing you've ever seen.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: All
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 2 salads
Calories: 662kcal
Author: Deborah
Cost: $9

Equipment

  • small to medium pot for cooking quinoa

Ingredients

For the Salad

  • 3 cups massaged kale leaves
  • 1 cup organic quinoa
  • 10 fresh strawberries sliced
  • 2 tablespoon fresh mint
  • 1 tablespoon fresh lime
  • ½ teaspoon sea salt optional

For the Kale Massage

  • 2 teaspoon olive oil I used cold pressed
  • ¼ teaspoon sea salt

For the Dressing

  • 3 tablespoon olive oil cold pressed
  • 2 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon agave
  • 1 tablespoon lemon juice
  • 6 strawberries
  • sea salt to taste
  • black pepper to taste

Instructions

For the Salad

  • Cook the quinoa according to manufacturer's instructions. Set aside to cool.
  • Slice strawberries. .
  • Rinse kale and place on cutting board. Remove leaves from stem. Chop into small pieces. Place in bowl and add olive oil and sea salt. Using both hands, mix the oil, salt and kale together as if you were giving it a traditional massage. Do this until it feels nice and soft, about 2-3 minutes.
  • Remove mint from stem.
  • Assemble salad by placing kale leaves on plate, then adding quinoa, strawberries and mint leaves. Garnish with a squeeze of fresh lime. Then add a few drizzles of dressing. Serve immediately.

For the Dressing

  • Add olive oil, champagne vinegar, agave, lemon juice, strawberries, sea salt and pepper to a blender. Blend on high speed for 3 minutes. Store in glass jar with tight lid.

Video

Notes

  • the calorie and fat content in this recipe is high because of the dressing. you may substitute vegetable broth for olive oil to lower these values
  • to extract more juice from your limes, place in palm of your hand and, using your other hand, roll with light pressure across your palm for 2 minutes
  • fresh fruit and greens are essential for this recipe
  • quinoa should be organic; if you don't have quinoa, you may substitute with Bulgar, farro, or rice (if you like farro, check out my farro recipe)
  • massage kale until it feels soft and edible
  • for best results, serve immediately
  • store leftovers separately, each in their own airtight container
  • when ingredients are stored separately, they should stay fresh for up to 3 days

Nutrition

Serving: 1salad | Calories: 662kcal | Carbohydrates: 81g | Protein: 17g | Fat: 32g | Saturated Fat: 4g | Sodium: 948mg | Potassium: 1147mg | Fiber: 8g | Sugar: 12g | Vitamin A: 10252IU | Vitamin C: 184mg | Calcium: 218mg | Iron: 6mg