KaleSalad
Salads have been ridiculed for being “rabbit food,” but done right, they can absolutely rule your lunch or dinner. A big bowl of leafy greens with a righteous homemade dressing—like this gorgeous kale salad—is a quick and satisfying way to get a mega dose of vitamins and nutrients. Serve it as a side or add a protein (try salmon) to make it an amazing main.

Massaged Kale Salad with Miso-Tahini Dressing

Total Time: 20 min
Makes 6 servings
3 cups organic green kale, washed
3 cups organic purple or red kale, washed
1/2 sweet onion, chopped or sliced
1/3 cup carrot, grated
1 yellow bell pepper, seeded and chopped
3 Persian (small) cucumbers, sliced
Miso-Tahini Dressing
2 tbsp sweet white or yellow miso
1 1/2 Tbsp tahini (sesame seed paste)
1 1/2 Tbsp pure maple syrup
2 Tbsp seasoned rice vinegar
1 Tbsp grapeseed oil or extra virgin olive oil
1/4 tsp ground coriander
cayenne pepper to taste
cracked black pepper to taste
1. Whisk all dressing ingredients in a bowl until smooth. Set aside.
2. Take the kale leaves and slide a knife along either side of the stem lengthwise to remove them. Chop the kale leaves into bite-size pieces and place in a large mixing bowl. Add all remaining vegetables and toss.
3. Pour the dressing over the salad and with clean hands, massage the dressing into the kale to help soften the leaves and evenly distribute the dressing. Massage for about 2 minutes.
4. Serve right away or cover with plastic wrap and let it sit in the fridge for up to a full day. The kale will continue to soften while it sits in the dressing.
Nutrients per serving:
Calories: 143
Fat: 6 g
Carbs: 13.5 g
Fiber: 3 g
Protein: 5 g

Recipe by Tiffani Bachus, RD and Erin Macdonald, RD  |  Photo by Paul Buceta

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