Holistic RDN

An exploration in well-being, real foods and simple living. Let me help you on your path to wellness.

Winter Park Urban Farm Work & Learn, Massaged Kale Salad Take Two

I had a great time last Thursday leading a group of gardeners and veggie-lovers in making a raw massaged kale salad at the Winter Park Urban Farm. Judging by the “mmm”s and compliments to the meal, I’d say it was a success! I loved getting my hands dirty pulling weeds, harvesting vegetables and massaging kale for our meal; however, I think my favorite part was meeting all of the wonderful folks that attended! Here is what we did:

  1. Harvest or purchase fresh local kale. We used red Russian, but any variety will do.
Siberian kale from The Food Forest.

Siberian kale at The Food Forest.

2. Inspect for creepy crawlies or do a quick rinse.
3. Roll leaves “burrito style” and chop at an angle to get small pieces.
4. Add leaves to a large bowl, drizzle with olive liquid (the juice in your jar of olives). Alternatively, you could use olive oil and salt.
5. Massage! Really squeeze those veggies to get the cell walls broken and a wilted texture.
6. Add any other chopped veggies you’d like. We added carrots, snow peas, garlic chives, basil, rosemary, nasturtium, and probably much more. 
7. You can also make a dressing. I like tahini, lemon juice, apple cider vinegar, garlic, and mustard all mixed or blended together.
8. We then wrapped our massaged salad in a large kale leaf to eat as a wrap. You can also use a whole wheat flour or corn tortilla as a wrap.
Winter Park Urban Farmers and guests creating a delicious massaged kale salad wrap.

Winter Park Urban Farmers and guests creating a delicious massaged kale salad wrap.        Photo credit: Jennifer Moon

Thank you for having me Winter Park Urban Farm, and I’m looking forward to our next work and learn on March 14!



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This entry was posted on February 11, 2013 by in garden, raw, The Food Forest, vegan and tagged .


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