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Kale Super Salad with Crunchy Onions

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Yesterday I saw this great article on the top 10 kale salads in Dallas. The pictures were so mouthwatering, that I decided I had to make a kale salad for dinner.

If you haven’t heard the buzz about kale, it’s one of the most nutrient-dense foods, has detoxifying and age-defying properties, and even has healthy omega-3 fats for brain health! All that goodness in that deep dark green leaf!

Normally, I sautee kale with garlic and olive oil for a quick weekday side, but I think after this salad, I’m converting over to massaged kale salads for good! Kale leaves are pretty tough for a salad, but when you cut them into ribbons and massag them, the texture & flavor becomes perfect for salad. Some people report that massaging will take out some of the bitterness, but I think I like the bitterness, b/c I’ve never noticed it before.  I believe massages will also take out the bitterness in people. 😉 You can check out this video for proper kale masseuse technique (+ costumes).

For my dinner salad, I layered up all the veggies I could find in my house and topped with a special topping I learned from my mom: crunchy dried onion oil! It may sound weird, and my dinner mates looked at me funny when I was doing it, but it adds a lovely fragrant flavor to the oil and serious CRUNCH to any salad. It’s a easy/lazy version of the delicate fried shallots you may find sometimes on Vietnamese dishes.

So get out there and rub some kale in your weekly menu! Goes great on it’s own, or topped with a grilled meat/shrimp.

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Kale Super Salad with Crunchy Onions
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Massaged kale salad with layers of yummy veggies topped with crunchy onions
Ingredients
  • 1 bunch kale
  • 1 cucumber
  • 1 cup cherry tomatoes
  • 2 medium avocados
  • 5-6 baby bella mushrooms
  • ½ cup dried onions
  • ½ tb butter
  • olive oil
  • rice vinegar
  • honey
  • black pepper
Instructions
  1. Remove the stems from kale and cut into ribbons
  2. Using a salad shaker or glass jar with lid, shake together ¼ cup good olive oil, ¼ cup rice vinegar, 2 tsp honey, dash pepper
  3. Pour about half of it into the kale and massage for 1-2 minutes til it is bright green and shrunken by ½ the volume. Place in your salad bowl.
  4. Slice the mushrooms and sautee with ½ tb butter or some olive oil.
  5. Slice the cucumbers into half moons, halve the tomatoes, dice the avocados and layer each veggie on top of the kale.
  6. Pour rest of salad dressing on top of everything.
  7. Add 4 TB olive oil in a small pot. Add the dried onions and stir to cook until fragrant and golden. Watch closely, as they can burn quickly! Dump immediately on top of salad and serve.

* You can find dried minced onions in the spice aisle

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