Yield: 4 servings

Massaged Raw Kale Salad

Course: Salad, Side Dish
Cuisine: American


  • 1 bunch kale (preferably dinasaur (lacinato), ribs removed and discarded (6 oz total without ribs))
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tbsp freshly squeeze lemon juice (from 1/2 lemon)
  • 1/3 cup fresh grated Parmesan cheese (Parmigiano-Reggiano)


  • Slice the kale into 1/4-inch thin ribbons.
  • In a large bowl combine the kale with oil and salt.
  • Using your hands, massage the kale for 3 minutes until the kale softens.
  • Toss with the lemon juice and grated cheese and serve.


Makes 5 cups. Will keep in an airtight container for up to 3 days.
Reprinted with permission from The Kitchn Cookbook.


Serving: 11/4 cups, Calories: 80kcal, Carbohydrates: 3g, Protein: 4g, Fat: 6g, Cholesterol: 7mg, Sodium: 304mg, Fiber: 1g, Sugar: 1g
Freestyle Points: 2
Points +: 2