Ingredients:

1 bunch, washed, stems removed, and roughly chopped
2 oranges peeled and segmented
1 avocado, sliced
1/2 cup walnuts, toasted
Optional: A sprinkle of crumbled feta cheese for extra creaminess

Dressing:
2 tbsp extra-virgin olive oil
1 tbsp freshly squeezed lemon juice (or a mix of lemon and a little orange juice for extra brightness)
Salt and pepper, to taste
A drizzle of honey

Place the chopped kale in a large bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Massage the leaves with your hands for about 2–3 minutes to help soften them and reduce bitterness. Gently toss in the citrus segments. Add the sliced avocado and toasted walnuts. If you’re using feta, sprinkle it over now. In a small bowl or jar, whisk together the olive oil, lemon juice, salt, pepper, and honey. Drizzle over the salad and toss gently to combine all the flavors. Enjoy immediately, or let it chill in the fridge for 10–15 minutes to allow the flavors to meld.