Serves 2 as an entrée, 4 as a side
1 bunch of kale, stems removed, leaves cut into smaller pieces (about 2 handfuls)
1 cup flat leaf parsley leaves (about . a bunch)
3 tablespoons extra-virgin olive oil
Sea salt to taste
½ cup pumpkin seeds
1 English cucumber, cut lengthwise and diced
1 – 2 clementines, peeled and divided into segments
¼ cup chopped pitted kalamata olives
¼ cup slivered red onion slices
½ avocado, pitted and cut into bite sized pieces
For additional dressing (optional)
4 Tablespoons extra-virgin olive oil
11/2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
Step 1: Add kale and parsley to a large mixing bowl. Add the salt and olive oil. Using your hands, mix the greens with the salt and oil, and then massage to soften up the greens. This takes about 2 minutes; you want the greens to appear wilted. Set the greens aside while you prep the remaining ingredients.
Step 2: Place the pumpkin seeds in a dry sauté pan over medium heat. As the pan heats up, saute the seeds until they start to brown and begin to pop. Stir often to prevent burning. Transfer the pumpkin seeds to a sheet pan and set aside to cool to room temperature. Then prepare the remaining ingredients.
Step 3: Toss all the ingredients together in a large bowl, adding additional dressing, if desired.
*This salad makes a great base for salmon, shrimp or chicken. For a vegetarian option, add 1 cup chickpeas or cooked lentils.