Instructions Checklist
  • Pull or cut the curly leaves off of the stem, discarding the stems. Rinse kale in large bowl of cold water. Dry with salad spinner or paper towels. Chop the kale into 1/2 inch pieces and place in large salad bowl.

  • In a medium mixing bowl, combine the red onion, lemon peel, lemon juice, water, mustard, agave or honey, pepper and salt. Using a wire whisk, slowly drizzle in the olive oil while mixing to emulsify. Drizzle 4 tablespoons of dressing over kale. Using clean hands, massage the kale for 1 minute or until it begins to wilt. (The combination of the acid from the lemon juice, salt and heat of your hands will tenderize the kale leaves.) Taste and add more dressing as needed. (You will have some dressing left over; store in the refrigerator up to 1 week.) Add the oranges, strawberries, and walnuts to the kale mixture; toss to coat.

Nutrition Facts

116 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterolmg; sodium 53mg; potassium 282mg; carbohydrates 11g; fiber 2g; sugar 7g; protein 2g; trans fatty acidg; vitamin a 6258IU; vitamin c 72mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 64mg; iron 1mg.