Massaged Kale Salad with Wild Rice and Apples
Recipe type: Salads and startes
Cuisine: Food is Medicine
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 bunch curly kale, washed
  • Juice of 1 lemon
  • 2-3 cups baby arugala
  • 2 cups organic wild rice blend, cooked
  • 1 apple, seeded and diced
  • 1 tbsp. organic capers
  • ⅓ cup extra virgin olive oil
  • ½ tsp. cumin seeds, toasted
  • Juice of 2 limes (or ¼ cup lime juice)
  • ¼-1/2 tsp. sea salt
  • Freshly ground black pepper
  • 2 tbsp. slivered almonds, lightly toasted
  1. Clean the kale and discard the stems
  2. Rip the kale into bite-sized pieces
  3. Put kale into a large mixing bowl with the juice of 1 lemon and a couple of pinches of sea salt
  4. Squeeze the kale with your hands until you achieve a tender consistency
  5. Combine the massaged kale with arugala, wild rice, apples and capers
  6. In a small mixing bowl whisk the toasted cumin seeds, lime juice, olive oil, and salt and pepper.
  7. Pour the dressing over the salad and toss.
  8. Garnish with slivered almonds
Recipe by Andrea Beaman at