Simple Citrus Kale Salad

“If you hate kale, you’ve been doing it all wrong.” That’s what people used to tell me. And I just thought they were mean people. Then my sister in law showed me how to massage it, and I started to explore the wonderful world of kale. The other trick with kale is that you need an acidic dressing. But, whatever you do, don’t taste the dressing before putting it on the salad.

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Simple Citrus Kale Salad

  • Servings: 4
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  • 1 bunch green kale, stemmed removed and sliced into thin strips
  • 1 tablespoon salt
  • 1.5 tablespoons avocado oil
  • Juice from 1/2 lemon
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped flat leaf parsley (don’t use the curly kind)
  • 1/4 cup pomegranate arils (Trader Joe’s, Whole Foods, and Sprouts sell them in the produce section)
  • 1 navel orange, cut into bite-size pieces


Grab a large bowl, knife, cutting board, and your salad spinner. Remove the stems from the kale, roll each leaf, and chop. Massage the kale with the salt until it lets out liquid, about one minute. Rinse and dry in the salad spinner. Taste the kale to make sure that you rinsed off enough of the salt. If it’s still really salty, rinse and spin a second time. Rinse the bowl and place kale back in it. Add the avocado oil, lemon juice, pepper, and parsley. Add the orange wedges and pomegranate arils right before serving. If you’d like to store this salad, make up until the point of adding parsley, and add orange wedges and pomegranate arils on the day that you’re eating it. This will store nicely for 1-2 days in the fridge.