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Citrus-Massaged Raw Kale Salad with Toasted Nuts, Dried Cherries & Parmesan

Jul 15, 2013

Serves 4


* 2 bunches of organic kale (about 1 lb), rinsed and dried, center ribs and stems removed, leaves thinly sliced crosswise
* Juice of 2-3 organic lemons
* 2 Tbsps organic olive oil
* 2 Tbsps maple syrup or honey (try hard to buy from a local beekeeper near you)
* 1/4 cup lightly toasted pine nuts or organic almonds
* 1/4 cup dried organic cherries, cranberries or currants
* 1/3 cup freshly grated Parmesan or Romano cheeses plus some bigger shavings to top the salad with
* Sea salt to taste
* Freshly ground black pepper to taste


1. Place the thinly sliced kale in a large bowl and toss with the lemon juice and olive oil (add more of either thing if you feel like there’s not enough to cover everything.) Massage the mixture with your fingers until all of the kale is well-coated and looks a bit darker in color. Let sit for a half hour (or not, if you’re in a hurry!)

2. Add the rest of the ingredients and toss to coat. Give it a taste and adjust the seasonings, if needed. Top with the shaved cheese and serve.

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