Meatless Monday: Massaged Kale Salad

Fight seasonal overload with this light, healthful kale salad.
By: Mallory Stuchin

Massaged Kale Salad: Aarti Sequeira

Photo by: Tara Donne ©Tara Donne

Tara Donne, Tara Donne

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Suffering from a case of the meh-days? No surprise there; we're all recovering from this holiday weekend's massive amount of food and intense family time.

Don't sweat seasonal overload — fight back against it with salad. Specifically, this kale and mango salad which is artfully studded with pepitas for crunch and protein. As you work the dressing into the greens (hence the salad's name), the kale will begin to wilt and lose its bitterness (while remaining hearty enough to feel like a satisfying meal). You'll likely want to repeat throughout the holidays (between the big roasts and the pies).

INGREDIENTS

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
1 mango, diced small (about 1 cup)

Small handful toasted pepitas ( pumpkin seeds), about 2 rounded tablespoons

Kosher salt
Freshly ground black pepper
DIRECTIONS

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.

Keep Reading

Next Up

Meatless Monday: Stuffed Peppers

Fill bell peppers with brown rice, mashed potatoes and spices for an Indian twist on traditional stuffed peppers.

Meatless Monday: Sesame Eggplant With Tofu

Vegetarians don't survive solely on tofu, but when we do eat it, it's flavorful, delicious and not at all boring.

Meatless Monday: Fried Rice with Asparagus, Corn and Mushrooms

You don’t need a recipe for fried rice--you can throw in just about anything. But Ching’s recipe for Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice takes the classic takeout dish to another level.

On TV

So Much Pretty Food Here