I wasn’t always a huge fan of kale in salads, however, once I discovered the technique of “massaging” your kale, the greens became much more tender and less bitter. The technique of massaging your greens simply means to add a bit of olive oil, and with your hands, gently give the leafy greens a good rub-down for several minutes. You’ll be amazed at what a quick 5-minute massage can do to the texture of this sometimes bitter green.
Kale & Pecan Salad
Ingredients
- San Miguel nut & spice mix
- 1 bunch kale, washed & dried
- 1 orange
- 1/4 cup raw pecans
- 1 cup cooked quinoa
- 1 fresh ear corn
- 1/4 cup dried cranberries
- juice from 1/2 lemon
- juice from orange, + 1 teaspoon orange zest
- olive oil
- salt & pepper
Instructions
- Remove the tough stems from kale & chop into small pieces. Place kale in a large bowl, sprinkle with olive oil and massage the kale well for about 5 minutes. To tenderize even more, cover and place in refrigerator overnight.
- In a saucepan, bring to boil about 1 inch of water. Place the cob of corn in the boiling water and cover for 2-3 minutes. Remove & let cool. With a large knife, carefully remove kernels from the cob and set aside.
- Section the orange over a bowl to capture juices. When finished sectioning, squeeze the orange membranes into the same bowl to preserve all of the orange juice.
- In a large bowl, add kale, oranges sections & their juice, corn, quinoa & cranberries. Add about 2 tsp olive oil, juice from 1/2 lemon, salt & pepper. Toss well. Add the pecans & toss again.
- Serve and top with a few extra orange sections, pecans & cranberries.
- Finish with San Miguel nut & spice blend.
Notes
This recipe would also pair well with Mumbai, Cairo, Provence & Penang nut & spice mix.
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