This recipe is from Dorcas Barry. The massaging action of the lemon juice and salt into the kale softens it, almost “cooking” the leaves, making them much more palatable while retaining the nutrients. Adding the pine nuts and cranberries provides colour and texture, but you could add any type of nuts and fruit, or extra ingredients you like. This salad keeps for up to three days in the fridge.
Step 1
Remove the stalks from the kale and roll each leaf before chopping into fine strips. Place into a large bowl, add the lemon juice and 2-3 pinches of sea salt.
Step 2
Massage the juice and salt into the kale using your fingers until it starts to soften slightly, making sure that all the leaves are coated and the oil and salt are well worked in. Sprinkle with olive oil and leave to sit for 10 minutes to soften further.
Step 3
Before serving, add the cranberries, pine nuts, celery and spring onions and stir well. Sprinkle more olive oil if needed.
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