Susan's Massaged Kale Salad

Here's the recipe I brought to the sailing club Christmas party....

Susan

Massaged Kale Salad

Serves 4 or more

Ingredients:

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (shelled pumpkin seeds), about 2 rounded tablespoons

Directions:

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams.

Mango can be substituted for other diced fruit, and pepitas can be substituted by other seeds or chopped nuts. Other substitutions and/or additions can be made by the chef's imagination, creativity and taste.

Susan Krysiak

Village of Ashland