EATING IN SEASON | kale in september

Massaged Kale Salad and Grapes with Poppy Seed Dressing

{ Sarah Britton on Martha Stewart }

Massaged kale
1 bunch kale, stemmed and sliced into ribbons
1 lemon
Cold-pressed olive oil
Sea salt
1 ripe avocado
¼ cup toasted pine nuts
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ shallot, diced
1 tablespoon poppyseeds
Pinch sea salt
1 teaspoon honey

1. In a large bowl, dress kale with lemon juice and olive oil onto kale leaves and add a pinch or two of sea salt. Roll up your sleeves and massage kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.
2. Add anything you like: fruits, veggies, cooked or sprouted grains and legumes, nuts and seeds. Get creative. Once you’ve massaged your kale, store it in a tightly sealed container for up to 4 days in the fridge.
Here’s what I added to my massaged kale:
A couple handfuls each red and green grapes
Poppy Seed Dressing
¼ cup cold-pressed olive oil
Whisk all ingredients together. Store leftovers in a glass jar for up to one week.❞  ::