Massaged Kale Salad
Kale is a liver-friendly dark green veggie that is wonderful cooked or raw. It is loaded with calcium and magnesium and folate!
1 bunch of kale, stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
¼ cup extra/virgin olive oil, plus extra for drizzling
2 teaspoons (10mL) honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In a large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a little kosher salt.
Massage until kale starts to soften and wilt, 2/3 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 in the ¼ cup of oil while whiskinguntil a dressing forms, and you like how it tastes.
Pour the dressing over the kale, add the mango and pepitas.
Toss and serve!