Best Citrusy Kale Salad W Blueberries And Pepitas Variations Recipes

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

Provided by COOKGIRl

Categories Berries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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)

Steps:

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 (
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.

Nutrition Facts : Calories 201.6, Fat 13, SaturatedFat 1.9, Sodium 461.2, Carbohydrate 21.4, Fiber 5.7, Sugar 5.6, Protein 4.2

Kale Citrus Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!