Anyone remember the Creamy Mustard Dressing I posted a few weeks ago?? Well, I sure haven’t forgotten…. I’ve been slathering it on anything and [almost] everything I jam into my face hole. My favorite so far has been coating this delicious Massaged Kale & Beet Salad with the creamy goodness.
Before I continue, I should mention that I finally accepted a job! WOO! Although it’s only temporary and not exactly what I was originally looking for, I’ll be working for a nonprofit that I truly believe in and stand behind. United Way of Central Ohio is one of the country’s largest branches and makes a huge impact on the welfare of this city’s people in need. I’m so excited!!
With a new job and full time schedule approaching, I’m going to be sharing some great lunch options and back-to-school essentials! I’ve been stocking the freezer with essentials like homemade veggie burgers, cooked brown rice, cooked lentils, frozen fruit for smoothies, homemade protein bars, and more to make dinners and morning easier.
Ok, now we can talk about this salad. As far as lunches go, this has become one of my favorites. A.) because it contains my favorite dressing, B.) because it’s filling but not heavy and C.) because it’s DELICIOUS.
Sometimes salads for lunch can leave a little to be desired but this one really powers me through the day. If I want to add a little protein I toss on a few frozen edamame (they’re thawed by the time lunch rolls around) or leftover tofu. Feel free to add your favorite protein; I suspect a hard- or soft-boiled egg would be fantastic.
A quick note about massaging kale… This doesn’t need to be a 60-minute Swedish deep tissue treatment. The most important thing is to add the oil and salt before you massage. The oil naturally breaks down the kale and the pieces of salt help to bruise and physically soften the tough leaves.
Making this salad ahead of time only makes the kale softer and flavors stronger so make it the night before and you have an easy, light, and scrumptious work or school lunch!
Massaging kale turns the leaves vibrant and tender, making it a great pair with raw, crunchy beets. Tossed with light dressing, it's a totally crisp salad!
Ingredients
- 1 bunch kale
- 2 Tbs. olive oil
- 1 tsp. coarse salt
- 2 Tbs. Creamy Mustard Dressing (or your favorite dressing)
- 4-5 small beets
- 1 large carrot (or ½ cup shredded carrots)
- 2 Tbs. golden raisins (or Craisins)
Instructions
- Clean the kale, remove the stem, and chop or tear it into bite-sized pieces. Add the leaves to a gallon-sized bag with the oil and salt and squeeze out most of the air. Massage the kale with your hands for a few minutes, until the color changes to dark green and the leaves feel softer.
- Peel the carrot with a julienne peeler, or cut it into thin rounds. Peel the beets and then slice them into thin rounds.
- Toss the kale, dressing, beets, carrots, and raisins together. Divide between 2-3 bowls and enjoy!
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