Ingredients
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1
-
2
-
3/4
-
1
-
1
-
1
-
1/2
-
1
-
2
-
-
-
-
-
-
Directions
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.,Great salad idea. used pistachios as well as the pepitas. And a whole avocado. Used olive oil, lemon, garlic and seasoning for the dressing.,used baby spinach and it turned out really great. Lots of flavours and interesting textures and colours.
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Steps
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1
Done
|
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
Done
|
Remove Kale Leaves from the Stem and Chop Into Bite Sized Pieces (or Tear Using Hands). |
|
3
Done
|
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
Done
|
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
Done
|
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. |
