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Massaged Kale Salad

  • Yield: 4 servings 1x


  • 5 large leaves kale, cut into a fine chiffonade*
  • 6 crimini or button mushrooms, thinly sliced
  • 1 avocado, roughly chopped
  • Pinch of Kosher salt
  • 12 lemons, juiced
  • 2 cloves garlic, finely minced
  • 2 large handfuls baby spinach, roughly chopped
  • 1 large carrot, peeled and finely diced
  • 12 cherry tomatoes, halved
  • 2 small shallots or 1 large, or 1 small red onion, thinly sliced
  • Handful of coarsely chopped slivered almonds
  • 1 tablespoon of nutritional yeast powder (or 2 tablespoons if using nutritional yeast flakes)


  1. *To cut the kale into a fine chiffonade, simply stack the kale leaves on top of one another, roll them up like a cigar, and then cut into thin strips, creating fine ribbons of kale.
  2. Place the thinly sliced shallots/onion in a bowl of ice water for at least 10 minutes, then drain. This will remove the pungency and raw “bite”.
  3. In a large salad bowl, place the kale, mushrooms, avocado, salt, and the juice of 1 lemon. Rub and squeeze the mixture with your hands until the kale begins to wilt, about 2 minutes. Add the garlic, spinach, carrot, tomatoes, and shallots/onion and mix gently with your hands just to combine. Add the slivered almonds and nutritional yeast, and stir to combine.
  4. Taste and add more Kosher salt and the juice of the second lemon if you think it needs it. I typically add the juice from 1/2 of the second lemon. It gives it that extra kick of brightness that I personally love.
  5. What to do with the leftover lemon?! Check out this cool trick.
  6. Eat immediately.