I tried out for my school’s trial team last week, and it reminded me so much of my speech days during high school. For all four years of high school I competed with my school’s speech team. That meant I was at the school every Saturday at 6:00 in the morning wearing a suit, panty hose, and way too much eyeliner.
It’s sort of strange when I think back on those years. Tournaments were held at high schools, and you’d have hundreds of high schoolers walking around in suits and performing speeches for judges. There were three rounds per tournament, and then one final round for each event.
I have a lot of fond memories from those years. There was that one time I passed out during a round (due to sickness, not nerves!) and that state tournament when I asked someone out with a napkin-wrapped cookie, my phone number scrawled on the napkin. There were all the times my teammates and I made fun of other teams for talking to walls at tournaments (we were never allowed to do that, for good reason) and all the moments spent holed up together before postings, all of us hoping and praying we’d see our names.
Anyhoo, enough reminiscing, I owe you all a recipe! I’ve been trying to eat more kale lately and making big salads is my favorite way to eat it outside of kale chips. I just have a lot of love for kale chips. This salad is wonderful because it is packed to the brim with nutrients. You have your kale, and then blueberries, avocado, and pumpkin seeds. Then there’s a light and refreshing citrus dressing. It’s perfection in a bowl!
Citrus Kale Salad with Blueberries & Pumpkin Seeds
1 bunch kale
2 tbsp olive oil, torn into bite size pieces
3/4 tsp sea salt
zest and juice of 1 lemon
zest and juice of 1 orange
1 tsp honey
1/2 avocado, diced
1 cup blueberries
1/2 cup pumpkin seeds
Add 1 tablespoon of olive oil and the salt to the kale. Massage until the kale begins to wilt, a few minutes.
In a bowl, whisk together the remaining 1 tablespoon of olive oil, the orange and lemon juice and zest, honey and a dash of salt.
Add the avocado, blueberries and pumpkin seeds. Toss in the dressing and serve!
Source: Mind, Body, Green