Kitchen Commons Community Recipes

Back to Recipes
Hollywood Intergenerational

Massaged Kale, Cara Cara Orange, and Pepita Salad


  • 1 bunch kale, stems removed, leaves chopped
  • 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


  1. Toast the pepitas* and set aside.
  2. Cut up the orange.
  3. Chop the kale leaves and transfer to a large bowl.
  4. Drizzle 1-2 tbsp EVOO over the leaves.
  5. Squeeze the juice from the lemon over the leaves.
  6. 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.
  7. 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.
  8. Add the Cara Cara and the toasted pepitas. Toss to combine.
  9. Serve chilled or at room temperature.

Follow us on Social Media!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.