Citrus Kale Salad With Blueberries & Pumpkin Seeds

Written by Allison Stevens

Looking for a tasty but clean and nutrient-packed salad? Try using kale as a base for your salads! The trick to avoiding tough kale leaves is to massage the kale with olive oil and sea salt, which breaks down the fibrous leaves.

Here’s my favorite recipe: Citrus Kale Salad with Blueberries and Pumpkin Seeds


  • 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
  • ½ avocado, diced
  • 1 cup blueberries
  • 2 Tbsp. pumpkin seeds


Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).

Place kale in a large bowl and drizzle 1 Tbsp olive oil and ¾ tsp salt into leaves, massaging with hands. Do this for a few minutes, really massaging oil into leaves. Set aside. (leaves should begin to wilt)

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. You can also massage kale leaves more before adding dressing.

Add the avocado, berries and seeds and toss all together.

Serve and enjoy!

Note: This can be made up to four days in advance. If making in advance, drizzle the diced avocado with fresh lemon or orange juice to prevent browning.

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