Massaged Kale Salad
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| Servings |
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Ingredients
Fresh Vegetables
- 2 - 5 oz container baby kale or 2 bunches kale
- 1 large red bell pepper chopped
Meat
- 1/2 lb one thick slice organic or all-natural deli turkey breast or use leftover roasted turkey breast, about 1 cup cubed
Fresh Fruits
- 1 large orange[s] or tangelo + zest from rind
Oils
- 2 tsp avocado oil or extra virgin olive oil
Ingredients
Fresh Vegetables
Meat
Fresh Fruits
Oils
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Rate this recipe!
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Instructions
- Wash kale and add to salad spinner to remove excess water. Note - if using large kale leaves, remove ribs, and cut across width of leaves, slicing into strips. Add kale to a large bowl.
- Cut orange or tangelo in half. Squeeze juice over kale. Add oil. If using, add salt and pepper, to taste.
- With clean hands, "massage" the kale with the juice and oil mixture until tender.
- Divide "massaged" kale among two pasta bowls or large dinner plates along with excess juice and oil mixture. Set aside.
- Slice turkey into strips and add half to each kale salad.
- Wash bell pepper. Remove stem, membranes, and seeds and discard. Chop red bell pepper and top each salad with half.
- Using a zester, zest one half of each orange or tangelo rind on top of bell pepper.
- Note - add any extra low calorie vegetables of your choice without changing the calorie count of the salad by much.
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