Massaged Kale Salad with Mangoes and Cucumbers

Without fresh locally-grown produce available during the winter, I struggle to come up with veggie side dishes for our meals using produce from the grocery store. This is one recipe that is great for the winter time since organic kale and cucumbers are usually readily available at the grocery store and frozen mangoes work just fine for this recipe. I can’t wait to make this with Glory Garden kale and cucumbers soon!

OK, I’m a little embarrassed to admit that even though I’ve grown kale for years, this is the first time I’ve ever made a massaged kale salad (sounds so fancy doesn’t it?). Apparently the process of massaging the kale tenderizes it and makes it much more enjoyable to eat in its raw form.

Watch me make the recipe in this video from Keloland Living!

Massaged Kale Salad with Mangoes and Cucumbers

4 oz. kale, de-stemmed, and torn into small pieces (weighed after stems are removed)
1 T. oil (I used avocado oil)
1 T. lemon juice (the juice of half a lemon)
1/2 T. honey
1/4+1/8 tsp salt
1 cup cucumbers, chopped
1 cup mangoes, chopped (frozen and thawed works just fine)

Add the oil, lemon juice, honey, and salt to a bowl with the kale. Using your hands, squeeze, knead, and mix the kale with the dressing until the kale has reduced in volume by about half and is darker colored and tender.
Add the mangoes and cucumbers and toss to combine.
Serve and enjoy!
The salad can be refrigerated and will still be in good shape for about 24 hours after mixing.

Makes 4 servings.

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