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

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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
• 1 teaspoon honey (or alternative sugar)
• 1/2 avocado, cubed (second taste test or helping i skipped the avocado)
• 1 cup fresh blueberries
• 2 tablespoons pepitas (toasted)

Recipe

• 1 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.
• 2 remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).
• 3 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.).
• 4 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.
• 5 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.