My husband isn’t a kale eater by nature, though he’s always willing to try what I prepare. He understands the wisdom in this route. The first time I tossed this salad his reaction surprised me — he nearly devoured the entire bowl, stopping occasionally to offer a comment or question.  This is pretty good and this is kale?  I knew we had something.

The inspiration comes from Piazza’s Market, a family-owned business in Palo Alto. The original features sunflower seeds, but we substitute toasted nuts.  A bit of avocado tops our version as well.  Be sure to allow the greens to marinate in the citrus dressing — this softens the leaves and brings the flavors together. Unlike other leafy salads, this one will keep well in the fridge as leftovers.  If there are any.

Ingredients:

• 4 oranges or a combination of grapefruit and oranges
• 2 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• salt and freshly ground pepper
• One bunch kale, stems removed and leaves roughly chopped into bite-sized pieces
• 1 large handful shredded red cabbage (optional)
• 1 red, orange or yellow bell pepper (or a combo), thinly sliced in 1-inch long strips
• 1 small red onion, shaved into half rounds
• ¼ cup hazelnuts or walnuts
• 1 ripe avocado, cut into cubes

Method:

1. Cut the rind, and white pith beneath, off three oranges.  Slice the citrus crosswise into circles then separate the circles into quarters or sixths.  Place into a bowl.
2. Juice the fourth orange into a small bowl.  Add vinegar, olive oil and a large pinch each of salt and pepper.  Whisk with a fork to combine the ingredients.
3. Place kale into a large mixing bowl.  Sprinkle a pinch of salt over the leaves and gently massage.  Massaging the leaves helps to break them down a bit—making them a little less chewy.  Add cabbage, peppers, onions and orange segments to the bowl.  Toss with dressing to coat everything well.  Allow salad to stand for at least 30 minutes.
4. Place nuts in a small dry skillet over medium heat. Toast until they have golden brown spots in a few places. Remove from heat and cool slightly. If the hazelnuts have skins on, you can place them into a paper bag and rub between your hands gently to remove the skins. Remove nuts from bag and roughly chop.  Sprinkle over the salad bowl.  Distribute avocado cubes across salad before serving.