EWWK: Massaged Kale Salad


I bunch of *kale, cleaned and sliced into slivers (about 7cups)
2 teaspoons extra-virgin olive oil
¼ teaspoons kosher salt (or other coarse salt)
1 ½ cup grape tomatoes; sliced in half
1 ½ tablespoon salad dressing of choice (Bragg® Ginger and Sesame was used)


Combine kale, oil and salt in a large bowl and gently massage the kale, squeezing it through your fingers for 1-2 minutes. It will become shiny and have a more velvet like texture. It will also decrease in volume a little. Drain out any accumulated juices. Place kale on a platter, dress (with salad dressing) and top with tomatoes when ready to serve. Note because the kale has been “massaged” with oil and salt only a minimal amount of dressing is needed.

Yield: 6 servings
Nutrition Breakdown: Calories 150, Fat 5g (1.5g saturated, 2g monounsaturated fat), Cholesterol 5mg, Sodium 290mg, Carbohydrate 25g, Fiber 5g, Protein 6g, Potassium 690mg, Phosphorus 84mg.
Percent Daily Value: 410% Vitamin A, 270% Vitamin C, 20% Calcium, 15% Iron
Diabetes Exchanges: 2 ½ Vegetables, ½ Fruit, 1 Fat