The first time I learned about massaging kale in a salad, I remember thinking how weird it was. When I was done massaging the kale, I realized very quickly I was about to fall in love with this technique! Not only did it help to soften the kale leaves, but it provided a fun, new texture to the salad. It was a game-changer for sure! Previously I avoided kale salads because I felt like the leaves were too tough to chew. I would only cook with it. But now…I make endless kale salads by massaging the leaves. I promise, it’s weird at first, but it is well worth it!
The great part about this recipe is if you have leftovers, you can keep them in the fridge and the kale will not wilt as quick like traditional lettuce. So, you have lunch made for the next day! You can also use it the next day as a topping for tacos, or even mixed into your scrambled eggs. Use your imagination!
Massaged Kale & Black Bean Salad
Ingredients
- 1 bunch kale stems removed & chopped
- 3 tbsp olive or avocado oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp apple cider vinegar
- 1 clove garlic minced
- 1 cup brown rice
- 2 avocados diced
- 1 15 oz can black beans rinsed, drained
- 1 tsp dried cilantro
Instructions
- Place kale, about 1 tbsp of oil, salt, and pepper in a bowl. Massage kale until it is softened, about 3-5 minutes. Set aside.
- Whisk together oil, vinegar, and garlic in a small bowl. Set aside.
- Add brown rice, avocado, and cilantro to kale. Drizzle oil dressing over the top. Toss together and serve!