Slice, Dice, Massage-Kale Salad

I had seen kale at super organic farmer's markets and had heard about people eating kale when they went to yoga retreats, but the texture looked too rough to eat so I never ate it...until recently.  I have been bringing this salad to dinner parties and people ask how I cook the kale for the salad.  When I tell them it's not cooked, but massaged; the reaction is usually laughter, but sometimes it's disgust about wasting a perfectly good massage on leafy greens.  You decide...here is the recipe.

Kale Salad

1 bunch of kale (curly or flat leaf), torn to bite size pieces with center vein discarded
3 stalks of celery, sliced
3 green onions, sliced
1 cucumber, sliced
1 cup frozen, shelled edamame (or use green peas if allergic to soy)
1/4 cup salted sunflower seeds

Start by cooking the edamame per package instructions.  Prepare the kale by tearing into small pieces.  Wash the kale by placing in a large bowl with water (or salad spinner) and massage the kale while it's soaking.  Massage the kale for a few minutes to tenderize the greens.  Drain water and dry kale (or spin it).  Place kale, celery, onions, and cucumbers into a large salad bowl.  Add the hot edaname to the bowl and toss.  The hot edamame will slightly steam the kale greens.  Add the dressing and toss, sprinkle with sunflower seeds.

Lemon Dressing:

Juice of one lemon
3 TBSP of olive oil
1 teas honey or agave
1/2 teas kosher salt
1/2 teas fresh ground black pepper
1/2 fresh garlic or Rinaldo's Garlic Gold Nuggets

Whisk dressing ingredients until well blended.