A salad enjoyed all year long, but at its best when kale and fresh blueberries are in season.
INGREDIENTS
1
bunch kale, washed, stems removed, and chopped
2Tbsp
DLM Extra-Virgin Olive Oil
1
whole lemon, zest + juice
1
whole orange, zest + juice
1Tbsp
DLM Pure Honey
1cup
fresh blueberries
2Tbsp
toasted nuts (walnutes, almonds, or pepitas)
INSTRUCTIONS
1
Place kale in a large bowl and drizzle with 1 tablespoon olive oil into leaves, Massage with your hands for a few minutes until oil is well-incorporated into leaves. Set aside.
2
Whisk lemon and orange juice and zest with remaining 1 Tbsp olive oil and honey; season to taste with salt and pepper. Pour over kale leaves.
3
Just before serving, toss leaves with blueberries and nuts.
2Tbsp
toasted nuts (walnutes, almonds, or pepitas)
INSTRUCTIONS
1
Place kale in a large bowl and drizzle with 1 tablespoon olive oil into leaves, Massage with your hands for a few minutes until oil is well-incorporated into leaves. Set aside.
2
Whisk lemon and orange juice and zest with remaining 1 Tbsp olive oil and honey; season to taste with salt and pepper. Pour over kale leaves.
3
Just before serving, toss leaves with blueberries and nuts.
