Soup’s On: Massaged Kale Salad

Here’s a simple salad that I love to pair with soup. I found this little nugget on the food network website. Kale is in season from July straight through October when our CSA ends. I can usually get a generous bunch of unsprayed kale for $3.50, which gives me more bang for my buck than simple salad greens ($5/ half bag).

This is such a versatile salad.  I always add the pepitas, but I’m sure you could substitute chopped walnuts or pecans.  I’ve been known to change up the fruit according to the season: strawberries in June, peaches in August, dried cranberries in the fall.

I also love how kale holds up. I can dress the salad, keep the leftovers over night in the fridge and the leaves don’t wilt!  High in fiber, iron and calcium, kale is a super food. So go on. Don’t be shy. Eat more kale.


  • 1 bunch kale, stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced and divided
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons


In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.


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