Prepare kale by removing rib and tearing leaves into bite-sized pieces. To soften leaves, blanch in boiling water for 20 seconds. Immediately drain and rinse under cold water or place leaves in an ice bath until leaves are cold. Drain and pat dry.
Combine remaining ingredients together, tossing gently to mix.
Season to taste then serve each salad on a bed of kale.
Notes
Instead of preserved lemons, add zest from 1- 2 lemons (to taste).