Crunchy, healthful kale doesn't need to be cooked in order to taste delicious. It's a more nutrient-filled alternative to lettuce and its distinct crunch gives great texture to traditional salad recipes.

In lieu of cooking the kale, Aarti massages the greens in lemon juice and olive oil until they start to soften and wilt in about 2 to 3 minutes.  She pours a honey-sweetened dressing over the salad, and adds diced mango and pepitas before serving.

Michael Symon puts a Caesar-spin on kale salad in his five-star recipe. A homemade dressing of anchovy, garlic, olive oil and egg yolk nicely coats a salad filled with kale, radish and fennel.

Okay, so it's only no-cook if you leave out the chicken, but this buttermilk-dressed kale salad is great on its own. With a low-fat buttermilk- and reduced-fat sour cream-based dressing, plus homemade whole-wheat breadcrumbs, you can help yourself to seconds.

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