2 bunches of black kale (aka Tuscan, lacinato or dinosaur kale), about 12-14 ounces, wash and dried
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
½ teaspoon fine sea salt
A few twists of black pepper
2 teaspoons minced shallot
2 teaspoons 100% pure maple syrup or raw honey
6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil (you can also substitute 2 Tbs. of flax seed oil for 2 Tbs. of olive oil)
Instructions
Remove the stems from the kale (see photo for an easy method -- by stripping the stem from the leaves) and stack a bunch on a cutting board. Thinly slice the kale with a sharp knife and transfer to a serving bowl. Repeat with remaining kale.
Prepare the dressing: whisk all the ingredients in a small bowl and add enough dressing to coat the kale lightly. Massage the kale with the dressing. Add in your favorite salad fixings (shown here with red cabbage, quinoa, avocado and walnuts) and additional dressing, if needed.
Recipe by Pamela Salzman at https://pamelasalzman.com/raw-kale-salad-with-citrus-dressing/