Even though the main season of Kale is in winter, you can still find this popular supergreen in supermarkets throughout the year. And due to its amazing properties (packed with nutrients, fibers and its antioxidant, anti-inflammatory and cancer protective compounds) we can`t get enough of it. Besides, other than regular green salad, you can keep already dressed leftovers for DAYS in the fridge and they only get tastier. Can it get better??

So here is how to make a summer version of our favorite salad. But before we get to eat, we have some massaging to do….

Remove the stems: First remove the tough stems from the leaves. They are too hard and chewy and don´t taste well in a salad. Use a knife or your fingers for that.

-Chop the kale: Chop the kale into small pieces.

-Sprinkle with salt and oil: In a serving bowl, sprinkle the kale lightly with sea salt (salt helps cut the bitter flavor of kale) and a small splash of olive oil (not too much since u later will add the dressing)

-Massage the kale: This will convert the hard cabbage into soft, tasty salad. Reach into the bowl with both hands and start grabbing handfuls of kale.  Scrunch, release, scrunch, release, similar to kneading bread dough. Do so for at least one Minute. As longer as you massage your kale, as softer it gets and releases its nutty flavor.

-Dress the kale: Add the vinaigrette to the kale and massage it into the leaves so the kale is lightly and evenly coated with dressing.

Now add all your other ingredients and voilà!! Enjoy!


PAPAYA KALE SALAD with pecan nuts, goat cheese and lemon mustard dressing

  • On medium bunch of kale
  • Half of a small papaya, cut into cubes
  • 4 to 5 radishes, sliced thin and roughly chopped
  • 50 grams goat cheese, crumbled
  • one small hand of Pecan nuts (roasted 8 min. in the oven)

Lemon honey mustard dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 1 tablespoon smooth Dijon mustard
  • 1½ teaspoons honey
  • Sea salt and freshly ground pepper, to taste