I created this salad for an event at a spa (hence the "massage") that raised money for Gilda's Club (hence the anti-cancer ingredients: beans, cruciferous and non-cruciferous vegetables, olive oil, miso and optional sea vegetables).
When I asked my 7-year old for her opinion after a taste test and she asked if she could have more, I thought that was very encouraging.
When my husband said that everyone in the office liked it, I thought that was a good sign too. (Especially since he forgot to refrigerate it when he got in that morning.)
When our babysitter said it was so good she could bathe in it, I thought that would be very strange.
But I have to admit, I can understand where she's coming from. Because it really is that delicious.
Anti-Cancer Massaged Kale Salad
Serves 4 as an entree or 8 as a side dish
1 bunch curly leaf kale, de-stemmed and broken into bite-size pieces
1 1/2 C cucumber, quartered length-wise and cut into 1/4" slices
1 1/2 C grated carrot
1 1/2 C or 1 15oz can aduki beans, drained and rinsed
2 cloves garlic, minced
2 TB + 1 tsp extra virgin olive oil
4 tsp sesame oil
2 TB brown rice vinegar
2 tsp grated ginger
3 TB white miso
4 tsp mirin
1/4 C water
Gomasio, for garnish (optional)
Place the kale in a large mixing bowl. Pour 1 tsp of olive oil on the palm of your hand. Lightly rub your hands together and then massage the kale by squeezing and mixing the leaves together for 1-2 minutes to get the oil evenly distributed.
When the kale has wilted significantly and its color is a brighter green, add the cucumber, carrots and beans.
In a small bowl whisk together the remainder of the olive oil, sesame oil, rice vinegar, ginger, miso, mirin and water to make the dressing. Add enough dressing to lightly coat the salad and toss.
Extra salad dressing may be refrigerated for another day.
Garnish individual servings with gomasio to taste, if using.
I find this salad tastes best several hours after it is made, so it's perfect to pack in a lunch.
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