Massaged Kale Persimmon Salad
Prep time
Total time
A massage and a secret ingredient helps breaks down the kale into this beautiful kale persimmon salad. We top it with pomegranates and almonds for the perfect sweet and crunch.
Serves: 12 servings
  • 1 large head kale, stems removed
  • 3 ripe Fuyu persimmons, tops removed and diced
  • Seeds from ½ a pomegranate
  • ¼ cup sliced almonds
  • 1 large lemon
  • ¼-1/2 cup good quality olive oil (We use Delallo Extra Virgin Olive Oil)
  • 1-2 teaspoons honey
  • salt and pepepr
  1. Thinly slice kale into ribbons and place in large bowl. Squeeze half of lemon into kale over it and a liberal sprinkle of salt (about ¼ of a teaspoon or so but I don't measure it).
  2. Massage kale for 2-3 minutes if you have several hours before dinner or 5 minutes if serving immediately.
  3. Whisk remaining lemon juice, olive oil, honey and salt and pepper to taste into a simple vinaigrette and pour over salad.
  4. Top with persimmons, pomegranate seeds, almonds and toss.
  5. Keeps well for up to 2 days in fridge.
Recipe by The Adventure Bite at