Massaged Kale and Currant Salad | PCC Natural Markets

Massaged Kale and Currant Salad

Serves: 6

Prep time: 15 minutes

Your rating: None (24 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Bastyr University adjunct faculty member Jennifer Adler contributed this recipe. Jennifer likes to make a large batch of this salad to ensure that she has dark leafy greens ready when busy days are ahead. It tastes better as the days go by.



De-stem kale by pulling leaves away from the stems. Wash leaves, spin or pat dry. Stack leaves, roll up and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl and add salt. Massage salt into kale with your hands for 2 minutes.

To toast sunflower seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. This salad will keep for several days and still be great!

Source: Recipe reprinted with permission from "Feeding the Whole Family" (third edition) by Cynthia Lair (Sasquatch Books, 2008).

More about: apples, kale, salad


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This is my favorite way to eat kale! I've experimented with the recipe using pears instead of apples, lemon juice instead of vinegar, and added avocado. All of the different variations were delicious as well. It's such an easy way to eat kale!

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