Creamy Marinated Kale

So, I know kale isn’t the most appetising vegetable in the world. I didn’t used to like it either! However, I think it gets a lot of bad press and many people still think we can only eat kale salads in order to be healthy. Which is so untrue! In the last few years, kale has become more popular and more loved which is great to see, some people love their kale so much that they massage it. Each to their own! No seriously, massaging kale is the best way to eat it in salads. Rubbing in something acidic like lemon juice or vinegar into the leaves, breaks them down and enables them to wilt and become incredibly soft and tender. The longer you leave it the more tender it becomes, making it the perfect on-the-go/travel lunch. Works just as well as a side too! For best results I leave it marinate overnight ready for my lunch the next day. I then make a creamy almond butter and tahini dressing to stir in which makes it taste super yummy! I also throw in some roasted almonds, chewy dried cranberries and crunchy toasted seeds to take it to the next level! I know it’s only kale but it does taste good. You can use this recipe as a base to add anything else you wish: roasted veg, roasted sweet potato, olives, tomatoes, avo, quinoa, buckwheat, lentils, chickpeas, last nights leftover curry… Literally anything goes so get creative! I hope I’ve shown that kale can a little more inviting and delicious, I’d love everyone to start massaging their kale! Show it some love! 😊

Creamy marinated kale with roasted almonds, dried cranberries, toasted seeds and quinoa

Kale is a nutrition powerhouse too as its an excellent source of so many essential vitamins and minerals and because it’s raw get even more nutritional benefits.


Serves 1

80g Kale
Juice of 1 lemon or lime
½ tsp Balsamic vinegar
¼ tsp Tamari/soy sauce
For the dressing
1 tbsp Almond butter
1 tbsp Tahini
½ tbsp toasted sesame oil
½ tsp Maple syrup

20g dried Cranberries
20g roasted almonds, chopped
2 tbsp toasted seeds (I use a mix of pine nuts, sunflower and pumpkin seeds)


  1. Wash the kale and tear the leaves from the stems and discard the stems so you’re left with the leaves. Place into a bowl.
  2. Add the lemon or lime juice, balsamic vinegar and tamari/soy sauce to the kale and start massaging firmly into the leaves. The leaves will begin to soften and wilt. Keep massaging until they feel really soft.
  3. Cover or transfer to an airtight container and leave to marinate in the fridge overnight or for at least 4 hours.
  4. Mix all the dressing ingredients together and pour over the marinated kale.
  5. Stir in the cranberries, almonds and seeds until everything is combined.
  6. Eat as it is or add your own tasty additions!

Vegan, Dairy-free, Gluten-free

With tomatoes, olives and orange
The perfect on-the-go healthy lunch
With my fave roasted sweet potato, quinoa, cherry toms and cashews


  • Swap the almond butter for any other nut butter you prefer.
  • Use the dressing on other salads and sides, roasted vegetables or stir fries.
  • My Chermoula Roasted Chickpeas and Coconut Bacon also make great additions in this marinated kale.

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