Massaged Kale Salad with Chopped Cauliflower, White Beans, and Green Olives
Serves: 2 to 3
  • 4 to 5 cups washed, stemmed, and finely torn kale
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 2 cups finely chopped cauliflower (yellow, white, or purple!)
  • 1 can (15 to 16 ounces) small white bean, drained and rinsed
  • ½ cup thinly sliced green olives
  • ¼ red onion, thinly sliced
  • Salt and freshly ground black pepper
  • 1 tablespoon sherry vinegar
  1. Place kale in a large bowl. Add 2 teaspoons of the oil and rub leaves to coat. Add cauliflower, beans, olives, and onion. Drizzle with remaining 2 tablespoons of oil and a generous sprinkling of salt and pepper; toss to coat. Drizzle with vinegar; toss to coat again. Taste, adjust seasonings, and serve.
Recipe by Three Many Cooks at