Deep green lacinato kale gets massaged with a touch of sea salt until it's silky and tender, then tossed with a bright dressing of extra-virgin olive oil, fresh lemon juice, raw honey, and a whisper of Dijon. Juicy blueberries and ruby pomegranate arils bring bursts of sweetness against the earthy greens, while roughly chopped walnuts add satisfying crunch and torn mint keeps every bite fresh and fragrant. It's the kind of salad that actually tastes better after a short rest, giving the leaves time to soften and soak up all that citrusy dressing. Clean, whole-food ingredients and simple technique make this a natural fit for a Paleo table, whether you're serving it alongside grilled protein or eating it straight from the bowl. Colorful, crisp, and full of texture, it's a salad worth putting on repeat.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Place the sliced kale in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften, and reduce in volume by about half.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, black pepper, and remaining 1/4 tsp salt until the dressing is smooth and emulsified.
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