Citrusy Kale Salad W/ Blueberries and Pepitas
From the monthly calgiant.com e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.
PREP 15 MINS
COOK 5 MINS
1 bunch curly kale (I tried lacinato kale and next time will try Russian kale)
2 tablespoons extra virgin olive oil
3⁄4 teaspoon sea salt
1 lemon, juice and zest of
1 orange, juice and zest of
1teaspoon honey (or alternative sugar)
1⁄2avocado, cubed (second taste test or helping I skipped the avocado)
1cup fresh blueberries
2tablespoons pepitas (toasted)
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.
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.