4 Cara Cara oranges, peeled and cut into bite-size pieces
3 tbsp pumpkin seeds lightly toasted
2 tbsp Extra Virgin Olive Oil
Juice from 1/2 to 1 lemon
sea salt
1 tsp honey
Method
Toast the pepitas* and set aside.
Cut up the orange.
Chop the kale leaves and transfer to a large bowl.
Drizzle 1-2 tbsp EVOO over the leaves.
Squeeze the juice from the lemon over the leaves.
Using both hands, "massage" the kale, squeezing and crunching the leaves until they are broken down and somewhat wilted. This makes them more tender and palatable.
Drizzle the honey over the leaves and sprinkle with a little sea salt. Toss to combine and coat leaves with the honey and to distribute the salt. Taste for balance.
Add the Cara Cara and the toasted pepitas. Toss to combine.
Serve chilled or at room temperature.
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