This salad was originally created with curly kale and Swiss Chard, but let’s try it with Lacinato kale and beet greens, along with your mustard greens.


1 bunch kale
1 bunch beet greens or Swiss chard
1 bunch mustard greens
3 Tbsp lemon juice (1 large lemon)
3 Tbsp Cold Press Olive Oil
1 tsp salt
1 1/2 tsp cumin
1 1/2 tsp red chili pepper flakes
1/4 cup red onion, diced
1/2 cup raisins or 1 diced green apple
1 avocado, diced
1 cup cherry tomatoes, halved


Wash and de-stem your green leaves. Pile a few on top of one another and roll real tight.  Then chiffonade cut the greens (slice the roll thinly). This is the most time consuming part of this salad.  But it is well worth it.
Place all the cut greens in the largest bowl you have.  At this point I would suggest wearing gloves for two reasons.  Number one the lemon juice and irritate any small cuts your may have on your hands and your nails will get a tad green, which will eventually wash away.
Pour the olive oil, lemon juice and salt on the greens.
Now start massaging the ingredients together.    This is a great time to work some love in to those greens!  This process should take 5-10 mins.  The greens will start to break down giving it that cooked appearance.  It will also shrink about 50% in volume!  That to me is the magical part to this recipe.  So don’t be alarmed at the volume of greens in the beginning!
Add in the remaining ingredients except for the pine nuts and avocado.  You will add those right before serving.

(inspired by

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