(Make as much or as little of this salad as you wish. It will keep well refrigerated for a day or two. Longer if you omit the pineapple)
The key to enjoying kale raw is to invest a bit of time to get the leaves soft and silky so that they are easier to chew and also, taste less bitter. How do you do this? Quite easily really, you massage it! After your kale is washed and dry, place in a bowl and drizzle over with olive oil and a splash of vinegar (apple cider vinegar, balsamic, red or white wine vinegar, choose your favourite!). Then take a bunch at a time and give them a firm squeeze, rub them together and work in the oil and vinegar using a rubbing motion with your fingers. The leaves should turn brighter green and gradually get softer as the cellulose structure breaks down through the massaging action as well as the acidity and oil. Once softened, roll up a bunch of leaves together and slice very thinly to get a pile of softened and seasoned slivers of kale which make a hearty base for any salad.
Kale rose to global fame a couple years ago, becoming a star in the super-food and clean eating world with people adding it to smoothies, munching on it raw in salads, cooking it up in stews and stir fries and even baking it into chips! This hardy leafy green is high in fibre, iron and vitamins and when prepared right, makes for a vibrant salad base.
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