Tender fresh kale works best for this easy to make salad. It requires no cooking, just a little flexing of the fingers! Kids love to make and eat this one too!
2 bunches of kale any variety
¾ teaspoon sea salt, or more to taste
Black pepper to taste
¼ cup red onion diced fine
¾ cup blueberries
¼ cup olive oil
2 tablespoons red wine vinegar
¼ cup feta
Preheat oven to 350 degrees.
Place the walnuts on an ungreased cookie sheet. Roast in the oven for about 5 minutes or until just golden. Chop coarsely and set aside.
Destem kale by pulling leaves away from the stems. Wash leaves. Spin or pat dry.
Stack leaves, roll up and cut into thin ribbons. Place kale in a large mixing bowl.
Whisk the oil and vinegar together and pour over the salad. Fold into the salad.
Add salt and massage it into the kale with your hands for 2 minutes.
Stir onion, blueberries and walnuts and feta into the kale.
Taste to check the balance of flavors, adding vinegar or salt if needed.
Enjoy!