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Massaged Kale Salad

Prep Time

5 minutes

Prep Notes

After the de-stem the kale and chop it. Place it into a large bowl with a dusting a sea salt, olive oil and lemon juice. Massage the oil into the leaves, breaking them down. The kale should become darker and softer, but still have a bite to it. Five minutes is best.

Cooking Time



4-6 servings


1 head organic kale, de-stemmed (any type will do)
2 Tbsp lemon juice
2 Tbsp olive oil
1/4 tsp sea salt
1 handful sunflower sprouts
1/2 cup coarsely chopped walnuts or pecans (omit for Nut-Free option)
2 Tbsp olives
Options: Feta Cheese, Dried Cranberries


1. Slice kale leaves into thin strips, transfer to a large mixing bowl, drizzle with the

lemon juice and olive oil, and sprinkle on the salt. Gently massage them for 3 to 5

minutes, until they start softening and the color gets dark and beautiful. Set aside.

2. Add in the sprouts, walnuts, and olives, and toss with more olive oil and lemon juice.


Cindy Santa Ana