Harvest Kale Salad

serves 6



Sharp knife

Cutting board
Large bowl

Small bowl

Juicer (optional)

Whisk or fork



1 bunch of kale, thinly sliced

¼ cup extra virgin olive oil

¼ teaspoon kosher salt

freshly ground black pepper

2 teaspoons honey

1 lemon, juiced

1 cup canned mandarin oranges in juice (not syrup), drained

2 tablespoons toasted pepitas (pumpkin seeds)


Put thinly sliced kale in a large bowl. Add a little of the lemon juice, oil and salt and massage with hands until kale softens. In a small bowl, whisk the remaining lemon juice with honey and pepper. Whisk in oil until dressing forms. Pour dressing over the kale and add the mandarin oranges. Adjust seasonings and add some of the mandarin juice if a sweeter salad is desired. Sprinkle with the pepitas before serving.



1 cup per serving, 1 serving contains: Calories (kcal) 149, Fat (g) 11

Saturated Fat (g) 2, Cholesterol (mg) 0, Carbohydrates (g) 11

Dietary Fiber (g) 2, Total Sugars (g) 5, Protein (g) 3, Sodium (mg) 145