Citrusy Kale Salad W/ Blueberries and Pepitas (& Variations)

Recipe by COOKGIRl
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Variations-Instead of blueberries and pepitas try any of the following: blackberries and walnuts, sliced strawberries and pecans, raspberries and sliced almonds, marionberries and hazelnuts (<<--Oregon style!). I chose blackberry and walnut. There is a blackberry bush down the street that now is producing and I had to act quickly before the deer devoured my secret stash.
  • Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).
  • Place kale in a large bowl and drizzle 1 tablespoon olive oil and salt into leaves, massaging with hands. Do this for a few minutes, massaging the olive oil well into the leaves. Set aside. (Leaves should begin to wilt a little.).
  • Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey. Season with a small amount of salt and pepper to taste. Pour dressing over the kale leaves.
  • Add the avocado, berries and seeds and toss all together. Do not add the dressing, avocado, berries or seeds to the salad until just before serving.
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