Charred Scallion & Kale Citrus Salad

This salad nods to Mexican flavors with the lime dressing and charred scallions you'd find at a taco stand out here in the Southwest. Taco stands dot the corners of our busy streets and we know when it's a good one when they serve your tacos with a side of charred scallions. It's always my favorite bite of the experience and I wanted to incorporate that in a salad to bring to the table as a side dish for a Mexican dinner. Charring the kale and green onions, adds a delicious smoky flavor and dressing it with citrus brings brightness and freshness to each bite.

Makes 4 side salads, or two mains

Ingredients
2 bunches of curly kale
2 bunches of scallions
2 large oranges, cut into bite size pieces
2 limes, cut in half
3 tbl sour cream (or greek yogurt)
1 tsp honey
olive oil
salt & pepper

Directions
1. Prepare you grill by turning on your burners to medium heat.

2. Place kale on a sheet pan, drizzle olive oil all over and sprinkle with salt. Massage kale for about 30 seconds, till you feel it slightly soften. Add the scallions to the tray and drizzle with olive oil and sprinkle with salt. Pepper everything on tray. 

3. Make the dressing. Juice the limes into a large bowl. Add the sour cream (or yogurt), honey, salt and pepper. Whisk together until sour cream is thoroughly mixed in. Set aside. 

4. Grill the greens. Place the kale and the scallions on to the grill and close the lid. * You may have to do this kale in batches depending on your grill size. Check on the greens every two-ish minutes flipping and turning, keeping an eye on the kale because it can go from charred to burnt pretty quickly. Once your green onions are charred on both sides of the white part pull and place on your sheet pan. Once you see lightly charred areas on the ends of your kale, pull them and place them on the sheet pan. 

5. Cut any tough stem out of the kale and roughly chop kale and scallions. Toss in the bowl of dressing until everything is covered in dressing. If serving family style, top with oranges in the bowl. If serving individually, divide into your serving bowls, topping each with the oranges. Enjoy!