Citrusy Kale Salad with Blueberries & Pumpkin Seeds
1 bunch curly kale
2 tablespoons olive oil
¾ teaspoons sea salt
zest and juice of 1 lemon
zest and juice of 1 orange
1 teaspoon honey
½ avocado, cubed
1 cup fresh California Giant Blueberries
2 tablespoons toasted or raw pumpkin seeds
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, really massaging oil into leaves. Set aside. (leaves should begin to wilt)
Whisk together lemon and orange juice and zest, remaining 1 tablespoon olive oil and honey. Season with a small amount of salt and pepper to taste. Pour dressing over the kale leaves. (option to massage kale leaves more before adding dressing)
Add the avocado, berries and seeds and toss all together.
Instead of blueberries and pumpkin seeds try any of the following: