CITRUSY KALE SALAD W/ BLUEBERRIES AND PEPITAS (& VARIATIONS)
From the monthly calgiant.com e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.
Provided by COOKGIRl
Categories Berries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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
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