Hello Lovelies, I really hope everyone had a good start into the new year! Do you have ever make resolutions? Do more sports, eat healthier or something else? I have to admit, I stopped making resolutions some time ago, because if I'm honest with myself, I don't have the willpower to stick to them, or maybe they are not realistic ones. Either way, I still think the new year is perfect to rethink some habits and to get back to a healthier lifestyle. Especially after xmas and all the celebrations and gatherings. I'm one of those people, that like to enjoy all the food over Christmas without stressing too much about what and how much I eat. If I have to decide between hitting the gym, or stay cozy at home with my loved ones - the last one always wins. I'm sure I would feel better if I would work out more over the holidays, but in the end I have to be honest with myself and I don't see a point in pretending. It will be the same each year - and don't get me wrong, it's not as if I would only eat junk food over Christmas, but there are more indulgences for sure. And the time with my family is also very important to me, so I don't think I will look back in 20 years, thinking about the extra pounds I may have gained, but the lovely time we spent as a family and the memories we made.
So thats my kind of self-reflection. What about you? Are you always sticking to your healthy habit, also over the holidays?
So in January I restock the fridge with all the healthy foods and greens and thats why I was happy when Madena Lifestyle contacted me and asked if I would want to test their products and also create a recipe for them. One of the products they offer is a fibre supplement, which I started to take this week. It's a mixture, which you put in water and is easy to drink, since it doesn't have a taste. I will keep you updated how I feel while I take it over the next weeks. Especially after the holidays, a light, veggie-forward kitchen just feels good to me.
So now for the recipe, I wanted to create something light, seasonal and of course delicious. I'm a big fan of Kale, but I also know that lot of my friends and family find it too hard or don't know a good way to prepare it. So I wanted to show a good and yummy way to make it, so most people will like it as a salad. There is a trick to get soft and tasty kale: it's a massage. Yes the kale will have a spa treatment and as a result will be smooth and happily treat you with a special flavor - so easy isn't it? (I also heard this works with your wife as well :-).
You massage the kale with lemon juice, olive oil and some sea salt and this will do the trick. I also added some shaved fennel to the salad, since I really love it. As well as Pomelo, to get a special flavor and of course pomegranate arils - you already know how much I love them. Peeling the pomelo isn't so much fun, but it's so worth it.
The dressing is just very light, since there is already oil massaged into the kale. I love to add the roasted pine nuts for some extra crunch and because of the nutty flavor. If you can't find fresh lemon thyme, it's also good to just use regular one.
So now please go and give your kale salad a good massage, it will be so happy and you will get the yummiest salad. As always I'm super happy to receive your feedback - there is no better feeling for a food blogger if you tell me that you try and like my recipes!
Why massaged kale makes the best winter salad
Kale – called Federkohl or Grünkohl back home – is the star of my cold-weather kitchen. It is sturdy, keeps for days in the fridge and is at its best exactly when other leafy salads get scarce. Raw, it has a reputation for being tough, yet one simple step turns it wonderfully tender: the massage. Kneading it with olive oil, salt and lemon juice breaks down the firm leaf structure, so the kale darkens, turns glossy and smooth and loses its bitter edge. That is also why this salad still holds up the next day instead of wilting, unlike delicate leaves.
Pomelo and pomegranate – citrus brightness for the cold season
The pomelo is the largest of all citrus fruits and a true winter fruit: a teardrop-shaped giant under a thick, pale rind, with juicy, mild flesh that is less bitter than grapefruit. Peeling it takes a little patience, but it rewards you with a gentle sweet-tart flavour that sits perfectly against the hearty kale. Add the ruby-red pomegranate arils for crunch, colour and little bursts of juice, plus finely shaved fennel with its delicate anise note. Since Madena is a brand all about a good gut feeling, a light salad full of greens and fruit felt like exactly the right recipe to start the year.
More fresh salads for the winter
If you love this kale salad, you might also enjoy these recipes of mine:
- Kale salad with orange and fennel – another pairing of tender kale, fennel and citrus.
- Spinach salad with blood oranges and roasted veggies – a colourful winter salad with citrus freshness.
- Radicchio salad with oven-roasted vegetables – hearty and full of flavour for the cooler months.
**This blogpost is a cooperation with Madena Lifestyle, the opinion and experience is my own. *
