Caribbean Kale Salad from Caribbean Vegan: Plant-Based, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion by Taymer Mason

Ingredients

• Juice of ½ lemon
• Juice of 1 orange
• 1 medium bunch kale, stemmed and pulled into small pieces
• 2 ripe medium tomatoes
• 1 teaspoon black pepper
• 2 teaspoons chopped fresh marjoram
• 3 rings fresh pineapple, quartered
• 2 teaspoons agave nectar, plus 1 tablespoon as needed
• ½ red onion, sliced
• 1 teaspoon pink or sea salt
• 2 tablespoons olive oil