Massaged Kale Salad with Avocado and Pickled Red Onions
Whenever I think about refreshing, vibrant meals, Massaged Kale Salad with Avocado and Pickled Red Onions instantly comes to mind. It’s one of those dishes that brings me back to sunny days spent in the garden, where fresh produce is at our fingertips. I love how this salad combines the earthiness of kale with the creaminess of avocado and the tang of pickled red onions. Each bite is a burst of flavor that’s not just nourishing but also incredibly delicious. Whether it’s a simple lunch or a side for dinner, this salad always feels like a treat. As someone who enjoys experimenting with textures and tastes, I find that the process of massaging the kale transforms it into something truly special. It might sound unusual at first, but trust me—your salad will thank you for it!
Recipe Snapshot
15 mins
15 mins
0 mins
Easy
250 kcal
4 g
Keto, Paleo, Whole30
18 g
Chef’s Knife, Cutting Board, Whisk, Peeler
Why You Need This Massaged Kale Salad with Avocado and Pickled Red Onions
1. Nutrient-Packed Goodness
The first reason I adore the Massaged Kale Salad with Avocado and Pickled Red Onions is its nutrient density. Kale is a superfood packed with vitamins A, C, and K, as well as antioxidants. By including this leafy green, you’re not just making a salad; you’re boosting your health with every single bite.
2. Perfect Balance of Flavors
This dish offers an incredible balance of flavors that will tantalize your taste buds. The creamy richness of the avocado complements the sharp zing of the pickled red onions, creating a harmony that you won’t find in many other salads. It’s a delightful juxtaposition that keeps you coming back for more.
3. Easy to Prepare
Making the Massaged Kale Salad with Avocado and Pickled Red Onions is a breeze. With just a few simple steps, you can have your salad ready in no time. The massaging process not only breaks down the tough texture of the kale but also allows the flavors of the dressing to penetrate deeply.
4. Versatile Dish
This salad is extremely versatile. You can serve it as a side with grilled chicken or fish, or as a light meal on its own. It adapts effortlessly to different occasions, making it a fantastic addition to any table.
5. Ideal for Spring
With spring around the corner, this salad is a refreshing way to celebrate the season. It embodies the freshness of spring greens and bright flavors, making it a perfect dish for picnics, barbecues, or simply enjoying on your patio.
6. Great Leftovers
If you’re like me and often prepare meals for the week, the Massaged Kale Salad with Avocado and Pickled Red Onions is a great choice. It holds up well in the fridge, and the flavors only get better as they meld. You can enjoy it for lunch or as a quick snack.
What to Buy for Massaged Kale Salad with Avocado and Pickled Red Onions
When it comes to creating the Massaged Kale Salad with Avocado and Pickled Red Onions, choosing high-quality ingredients is essential. Each component plays an important role, enhancing the overall flavor and texture of the dish. The combination of fresh kale, creamy avocado, and zesty pickled onions is not only delicious but also nutritious. Let’s explore what you need to make this vibrant salad.
- Kale: 1 head of red kale, finely chopped. It’s the star of the dish, bringing a rich, earthy flavor.
- Lemon juice: 4 tablespoons, separated. Freshly squeezed adds a bright acidity that balances the richness of the avocado.
- Olive oil: 4 tablespoons, to taste. A good quality olive oil enhances the flavors and adds a silky texture.
- Sea salt: 1 teaspoon. It’s important for seasoning and elevating the flavors of the ingredients.
- Avocado: 1 large, ripe, peeled and diced. This adds creaminess and healthy fats that are satisfying.
- Pickled red onions: 1/3 cup. These add a tangy crunch that complements the salad beautifully.
- Sunflower seeds: 3 tablespoons. They provide a delightful crunch and nutritious boost.
Massaged Kale Salad with Avocado and Pickled Red Onions Instructions
Making the Massaged Kale Salad with Avocado and Pickled Red Onions is a simple yet fulfilling process. You’ll find that each step is essential in bringing out the best flavors and textures. Let’s get started!
- First, take your kale leaves and wash them thoroughly under cool running water. Pat them dry gently with a clean towel. It’s important to get rid of any dirt or grit that might linger.
- Next, remove the leaves from the stems. The stems can be tough, so I prefer to discard them. You can save them for smoothies or feed them to your dog if you like!
- Finely chop the kale leaves into bite-sized pieces. This helps them to soften more easily when you massage them.
- Once chopped, place the kale leaves in a large serving bowl. It’s best to use a bowl large enough to toss the salad without making a mess.
- Add half of the lemon juice to the kale. This adds flavor and begins the tenderizing process.
- Now, it’s time to massage the kale! Take generous handfuls of the kale in your palms and gently squeeze and rub them as if you’re wringing out a dish towel. This helps to break down the fibers and softens the leaves.
- Massage the kale for about 2 to 3 minutes until you notice it wilting and changing color. Allow it to sit for about 10 minutes to soften further.
- In a small bowl, whisk together the remaining lemon juice, olive oil, and sea salt. This will be your dressing.
- Pour the dressing over the softened kale. Make sure to coat it evenly to enhance the flavors.
- Now, add the diced avocado, pickled red onions, and sunflower seeds to the bowl. Toss everything together gently until well combined.
- Finally, serve your Massaged Kale Salad with Avocado and Pickled Red Onions as a refreshing side dish or a light meal. Enjoy!
Things Worth Knowing
Things Worth Knowing
- Massaging Kale: This technique breaks down the tough fibers, making the kale more palatable and easier to digest.
- Ripeness of Avocado: Make sure your avocado is ripe to ensure it’s creamy and easy to incorporate into the salad.
- Storage Tips: Store any leftovers in an airtight container in the fridge. It’s best enjoyed fresh, but it can last a day or two.
- Sunflower Seeds: They can be toasted for an extra crunch and nutty flavor.
How to Switch It Up
If you’re feeling adventurous and want to customize your Massaged Kale Salad with Avocado and Pickled Red Onions, there are plenty of ways to switch it up. Here are some ideas to consider:
- Swap the Greens: Try using different greens like spinach or arugula for a unique flavor.
- Different Nuts or Seeds: Pecans, walnuts, or pumpkin seeds can be great alternatives to sunflower seeds.
- Add Fruits: Fresh fruits like strawberries or apples can add a sweet contrast to the salad.
- Protein Boost: Add chickpeas or black beans for an extra protein kick.
- Vegan Cheese: Consider sprinkling some vegan cheese for added creaminess.
Serving Options for Massaged Kale Salad with Avocado and Pickled Red Onions
When it comes to serving the Massaged Kale Salad with Avocado and Pickled Red Onions, there are numerous ways to elevate your meal. Here are some serving ideas:
- As a Side Dish: Pair it with grilled chicken or fish for a balanced meal.
- Light Lunch: Enjoy it on its own as a refreshing and light lunch option.
- Picnic Favorite: Pack it for a picnic or outdoor gathering—it’s a crowd-pleaser!
- Complementary Flavors: Serve alongside grain-based dishes like quinoa or couscous for added texture.
- Seasonal Variations: In summer, add fresh herbs like basil or mint for an aromatic touch.
- Storage Tip: If making ahead, keep the dressing separate until just before serving to prevent sogginess.
FAQ
Conclusion
The Massaged Kale Salad with Avocado and Pickled Red Onions is a delightful combination of flavors and textures that not only tastes great but is also incredibly nourishing. It’s a versatile dish that can fit any occasion, whether you’re having a simple lunch or hosting a dinner party. I encourage you to try making it; it might just become your new favorite salad!
Massaged Kale Salad with Avocado and Pickled Red Onions
Ingredients
Equipment
Method
- Wash the kale leaves and pat them dry. Remove the leaves from the stems and finely chop the leaves. You can save the stems for smoothies or feed them to your dog!. Place the kale leaves in a large serving bowl and add half the lemon juice. Massage the kale leaves (taking large amounts in your palms as though you're ringing out a dish towel) until they begin to wilt and soften, about 2 to 3 minutes. Allow the leaves to sit 10 minutes to soften further. In a small bowl, whisk together the remaining lemon juice, olive oil, and sea salt. Pour dressing over the salad. Add the diced avocado, pickled red onions, and sunflower seeds, and toss everything together until well combined. Serve alongside your favorite entree, and enjoy!
Notes
- Tip 1: You can replace the pickled onions with sliced raw red onion.
