Wednesday, April 10, 2013

Massaged Kale Salad

I am obsessed with this salad.  As far as I am concerned, it is the perfect lunch!  You can prepare all the elements in advance and throw it together in an instant.  Since my lunches are spent preparing food for my daughters, I need something fast for myself.  Once "massaged" with the olive oil and red wine vinegar, the kale won't wilt and can be stored for days just waiting to be thrown into a bowl.  An added benefit is the use of nutritional yeast flakes.  I'll admit, I was hesitant when I first tried them, but I promise you they are amazing!  They are a great source of protein and B-complex vitamins.  They have a delicious cheesy-nutty flavor that works perfectly on this salad.  This salad is a real keeper and I will be enjoying it over and over!  I hope you will too!   :)


1 bunch kale, stems removed and torn into bite sized pieces
1 Tbsp olive oil
2 Tbsp red wine vinegar
3-4 Tbsp pine nuts
nutritional yeast flakes, to taste
lemon juice, to taste


  1. Toast the pine nuts in a small pan over medium heat until fragrant.  Set aside to cool.  Crush with a potato masher or meat tenderizer until crumbled.
  2. Place the kale leaves in a large bowl.  Add the olive oil and red wine vinegar.  Rub the kale leaves in your hands for about 2 minutes until evenly coated and softened.  The kale can be saved for a few days in the fridge at this point.
  3. When ready to serve, place kale into a bowl and top with pine nuts and nutritional yeast flakes to your taste.  I probably use about 1 1/2 Tbsp of both for a single serving.  Add a dash of fresh lemon juice and toss to combine.  Enjoy!
Inspired by Eat Drink Better

1 comment:

  1. that's so interesting that you rub the oil and vinegar into the leaves! this looks great!