This salad is a staple in my house and even extreme carnivores love it. We all know that kale is the king of greens, extremely nutrient dense, high in antioxidants, fiber and a good source of plant based calcium. However, kale can be tough to chew and digest so many people stay away from it.
The secret to a great kale salad is to chop it to small ribbons and massage olive oil into the leaves for a minute or two. Just get in there with your hands and give that kale a nice swedish massage. You will see the leaves softening and transforming into a much more digestible food.
Paired with crunchy red onion and roasted hazelnuts this salad will become your favorite way to eat kale.
- 1 bunch kale
- 1/3 cup red onion, finely chopped
- 2 tablespoons tamari (gluten free soy sauce), low sodium
- 3 tablespoons olive oil
- 1/2 cup hazelnuts, roasted and roughly chopped
- 1 cup grapes, halved
- zest from 1 lemon
In a small bowl, combine the chopped onion with tamari and let it sit to marinade for 5-10 minutes.
Wash, devein (tear leaf from the tough stem) and cut kale into very thin ribbons. Transfer kale to a salad bowl.
Add olive oil and “massage” for about a minute or until the kale becomes soft and changes color to dark green.
Toss kale with the onion and tamari mixture, hazelnuts and grapes.
Sprinkle with lemon zest and serve.