Recipe for a healthy Citrus and Kale Salad with almonds and olives

6 cups fresh organic Kale (it will go down to about 2 cups after massaging)
2 Oranges, peeled and sliced (mandarines, or other similar)
1/2 cup Almonds, sliced
1/2 cup Kalamata Olives

1/4 cup Olive Oil (Extra virgin, organic)
Juice from 1/2 Lemon (add more if you like it really sour)
Juice from 1/2 Orange
Pinch of Himalayan Pink Salt, add more to taste later
Pinch of Ground Black Pepper
Pinch of Sumac
1 tbsp. Lemon Zest
1 tbsp. Orange Zest

Zest or lemon or orange

How to
After washing thoroughly, add the kale to a mixing bowl, I like using scissors to chop it in the smaller pieces, but you may use a knife and chop into bite size pieces on a large cutting board before adding it to the bowl.

Mix together ingredients for dressing, whisk to combine it well.

Pour lemon dressing over it, and massage kale by squeezing it for about five minutes, or until leaves are very tender. Taste and see if you need more salt.

Peel oranges (or other citrus fruit) and slice however you wish, add to the salad and lightly toss.

Plate it on the large platter if you wish, and add sliced olives and sliced almonds.

Garnish with Za’atar, Sumac, and any leftover lemon or orange zest.

I kept salad interesting by separating orange into sections and adding one whole orange in the salad, then I sliced the other very thinly, peeled a few slices and added as a different pattern and added unpeeled on the side. It just looks very pretty in my opinion.

If you don’t have sumac or Za’atar, do not panic. It adds a nice flavour and aroma, but if you don’t have it tastes delicious even without it.

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Recipe provided courtesy of Sandra’s Easy Cooking food blog.