Massaged Kale Salad with Asian Peanut Dressing
1/3 cup pepitas (I used sunflower seeds)
1 tsp extra-virgin olive oil
1/4 tsp kosher salt
1 bunch curly green kale, stemmed and cut into bite-sized pieces
1/2 cup Asian Peanut Dressing (recipe follows)
2 small peaches, pitted and diced
2 ounces feta cheese, crumbled (1/2 cup) – (I didn’t add this to my photo above)
Place the pepitas, oil, and salt in a medium skillet and toss to coat. Toast over medium heat until the pepitas turn light brown and start to pop, 2 to 3 minutes. Remove from the pan and set aside on paper towels.
In a large bowl, combine the kale and 1/2 of the dressing. Using your hands, massage the kale until it is bright green and slightly softened, 2 to 3 minutes, adding more dressing to taste. Top with the pepitas, peaches and feta. Serve at once.
Asian Peanut Dressing
Makes 1 1/3 cups
This dressing can be stored in the refrigerator for up to one month.
1/4 cup rice vinegar
1/4 cup soy sauce
3 T plain yogurt
4 tsp grated ginger
4 garlic cloves, minced
1 T peanut butter
2 tsp chili garlic sauce
1 1/2 tsp brown sugar
Whisk together all the ingredients until combined.