Be sure to squeeze excess moisture from kale or spinach before adding to the bowl. Any green can be used including uncooked salad greens such as arugula or mizuna. Preserved lemons are a nice addition to this salad. Light lemon vinaigrette can be used in place of the olive oil and lemon juice although you may still need a little lemon juice. Grilled eggplant, eggplant caviar or baba ghanouj make excellent accompaniments to this salad.