While on a farm in Costa Rica I put this fresh kale salad together. I love to use mandarina aceto, a local citrus fruit here to dress all my salads.
One bunch dinosaur kale, about 8 ounces.
One yellow bell pepper, seed and diced
4 cherry tomatoes, quartered
One half papaya, seeded and cubed about 2-3 cups
2 scallions, diced
Juice of 1/2 mandarina aceto (a mix of lemon and orange juice can be used instead)
Pull the kale leaves off the stems and cut into strips. Chop the stems into small pieces. Put them in a large salad bowl. Add the remaining ingredients. Massage the salad with your hands for several minutes to tenderize the kale. Serves 2-4.