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Massaged Kale Persimmon Salad

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.
Course *Easy Entertaining Dishes
Keyword easy recipe, sides, lunch, salad, easy, kale, persimmon salad, kale salad, massaged kale salad, dinner
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories 190kcal
Author Dani Meyer


  • 1 large head kale stems removed
  • 3 ripe Fuyu persimmons tops removed and diced
  • Seeds from 1/2 a pomegranate
  • 1/4 cup sliced almonds
  • 1 large lemon
  • 1/4-1/2 cup good quality olive oil We use Delallo Extra Virgin Olive Oil
  • 1-2 teaspoons honey
  • salt and pepper


  • 1. Thinly slice kale into ribbons and place in a large bowl. Squeeze half of the lemon into kale over it and a liberal sprinkle of salt (about 1/4 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 the fridge.


Serving: 1g | Calories: 190kcal | Carbohydrates: 13g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 28mg | Fiber: 3g | Sugar: 8g