Massaged Kale Salad with Berkshire Cherry Tomatoes and White Beans

Kale is a nutrition king. You can “massage” kale so that it breaks down a little and is easier to eat raw. The Ashram Dressing recipe makes much more than needed for the salad but it makes a delicious dip which can be served on the side if people want extra or with crudité for a snack.


Serves 8 plus extra dressing for dip


  • 4 large bunches of kale
  • 1/4 cup olive oil or coconut oil
  • juice of 1 lemon
  • 1/2 tsp sea salt
  • 4 cups local heirloom cherry tomatoes, halved or quartered
  • 1 cup cannellini beans, drained and rinsed
Ashram Dressing (makes about 2 cups):
  • 1/4cup pumpkin seeds
  • 1/4cup walnuts
  • 1 red bell pepper, cored, seeds removed and rough chopped
  • 2 tbsp almond butter
  • 2 tbsp flaxseed oil
  • 1 tsp ume plum vinegar (Eden brand)
  • 2-1/2 tbsp nutritional yeast
  • 1-1/2 tbsp chipotle powder
  • 1/2 tsp paprika
  • 1 tbsp coconut amino
  • 1 tsp cumin
  • 1-1/2 tsp sea salt
  • 1/3 cup water
  • 3 tbsp lemon juice


  1. Mix all Dressing ingredients in blender and chill
  2. Wash and dry kale, remove stems and break into bite-size pieces
  3. Add kale to large bowl and add olive oil, lemon juice and salt
  4. Massage the kale with your hands for a couple of minutes. You will see that the kale starts to break down and shrink in volume
  5. Toss massaged kale with the dressing 1 tbsp at a time until desired coverage
  6. Garnish with white beans and sliced tomatoes. Serve immediately
NOTE: You can make the dressing ahead of time and refrigerate. You may need to add a bit of water or olive/coconut oil to thin it out a bit.

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