Citrusy Kale Salad with Blueberries and Pumpkin Seeds

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Serves: 4


1 bunch curly kale
2 Tbsp olive oil
3/4 tsp sea salt
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 tsp honey
1/2 avocado, cubed
1 cup fresh California Giant Berry Farms blueberries
2 Tbsp toasted or raw pumpkin seeds


  1. Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).
  2. Place kale in a large bowl and drizzle 1 Tbsp 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)
  3. 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. (option to massage kale leaves more before adding dressing)
  4. Add the avocado, berries and seeds and toss all together. Serve and enjoy!

Notes: Instead of blueberries and pumpkin seeds try any of the following:
Blackberries and walnuts
Sliced strawberries and pecans
Raspberries and sliced almonds

One thought on “Citrusy Kale Salad with Blueberries and Pumpkin Seeds

  1. This citrusy kale salad with blueberries is one of the best tasting kale recipes I have made. Besides being tasty, it is also high in nutrition with all those rich antioxidants. Pumpkin seeds are also high in iron and protein. Great recipe for vegetarians!

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