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

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   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!).

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   I chose blackberry and walnut.

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   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.

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   Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).

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   Place kale in a large bowl and drizzle 1 tablespoon olive oil and salt into leaves, massaging with hands.

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   Do this for a few minutes, massaging the olive oil well into the leaves.

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   Set aside.

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   (Leaves should begin to wilt a little.

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   ).

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    Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey.

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    Season with a small amount of salt and pepper to taste.

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    Pour dressing over the kale leaves.

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    Add the avocado, berries and seeds and toss all together.

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    Do not add the dressing, avocado, berries or seeds to the salad until just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.