Mad Gourmet's Massaged Kale Salad with Apples and Walnuts

Since this salad has been one of my staples in the last year, I think it’s about time that I share my recipe.

The inspiration for this recipe was really a conversation after one of our Walk for Cause evenings. We were having dinner and the subject of kale came up (sure, that comes up all the time, right?). I commented that I tried kale once, and I found it to be really bitter.

My foodie friends who have been fans of kale suggested that I enjoy it in a massaged kale salad, one of her favorite ways of enjoying kale. She would cut up the kale, and then call her husband (the best massage therapist in the area) to massage the kale.

I have the feeling that the kale got a deep tissue massage with him.

I was inspired with this conversation, so I decided to try kale again.

However, they did not really share the proportions with me so I thought I would go to Food Network for guidance. I found this recipe by Aarti Segueira for Massaged Kale Salad with Mangoes and thought I would use this as my base.

When I first did this, I did this during the fall so I could not find mangoes. Since apples were in season, I decided to use apples instead. Pepitas were a bit out of my budget, so I just used nuts. In my first attempt, I used toasted sliced almonds because they reminded me of pepitas. I have been using walnuts since as my staple because they seem meatier.

I also prefer lighter salads, so I do not use too much olive oil. Don’t let that stop you from using more (up to 1/4 cup). I actually think it gives the salad a fresher feel.

Here’s what I have. I’d love to know what you think.

Mad Gourmet's Massaged Kale Salad with Apples and Walnuts

Based on Aarti Segueira’s Massaged Kale Salad

Ingredients

• 2- 3 leaves of curly kale (about 3-4 cups, red kale also works), stalks removed and discarded, leaves sliced in bite size pieces sliced
• 1/4 lemon, juiced
• 2 T of extra-virgin olive oil, plus extra for drizzling
• Salt to taste
• 1/3 cup diced apples
• Small handful toasted walnuts (toasting optional)

Directions

1. In large serving bowl, add the kale, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes.
2. Add lemon juice over the kale and add the apples and walnuts. Toss and serve.

I love this salad. Salad keeps overnight and is still delicious. It’s perfect for my brown-bag lunches. Add a cup of quinoa or barley and it’s a very filling lunch.

It’s also very versatile. I may vary the fruit depending on what is in season. During the spring and summer, I added blackberries and peaches. During the fall and winter, I also use pears, beets, squash,  pomegranate arils or a combination. I vary the nuts too depending on what is in my pantry.

So many possibilities.... 

Curried Tofu Salad

Try it with Arugula on a half-bagel

I really enjoy tofu, but wanted to try something different. I usually see them deep fried or sauteed with veggies. Last year was a start since I made  tofu patties and faux tofu chillaquiles.

Actually, faux tofu chillaquiles does not sound right: French, Chinese, and Mexican terms in one entrée.

I first thought about this recipe when I had curry powder left over from making curry chicken. I thought that a curried tofu salad would be tasty, since tofu pretty much absorbs the flavor of anything. It was also a good departure from tuna salads or the egg salads that I stuff between bread. I did need a recipe to start with.

I found a great recipe in EatingWell.com. It was close to what I wanted. However, I did not have mango chutney and thought adding grapes was a bit… well, different. I think I did not have yogurt available the first time I made it, so I just used mayo.

True to my Mad Gourmet fashion, I made a few modifications (really, not that much this time). My standard recipe is below (although I do add chutney if I have it).

Try it and let me know what you think.

Mad Gourmet's Curried Tofu Salad

Based on the recipe from EatingWell.com

Ingredients

• 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled
• 2 stalks celery, diced
• 1 large carrot (about 1/2 cup)
• 1 medium sized apple (about 1/2  cup apple)
• 1/2 cup sliced scallions
• 1/4 cup chopped walnuts
• 2 tablespoons low-fat plain yogurt (You can sub mayo for this, if you don’t have yogurt available)
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons prepared mango chutney, optional
• 2 teaspoons hot curry powder (used Trader Joe’s), use more if you want it spicier.
• Salt, to taste (used about 1/8 teaspoon salt)
• Freshly ground pepper, to taste

Preparation

1. Whisk yogurt, mayonnaise, curry powder, salt, pepper, and chutney (if using) in a large bowl.
2. Stir in tofu, celery, carrots, apples, scallions and walnuts.

Verdict

This has been one of my Meatless Monday staples. It’s great! You can make it ahead, and it’s great for  lunches and some snacks. This is awesome on crackers with some pomegranate arils.

You can keep in the refrigerator covered for up to 2 days. If you prefer, you can half the recipe (and save the rest of the tofu for chillaquiles)