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Chop kale into bite-sized pieces. De-stem kale, if you'd like, but I just trim the bottoms and leave stems on.Add kale to salad bowl, then drizzle with balsamic vinegar, oil, orange juice, and lemon juice. Massage dressing into kale. Allow kale to sit in dressing to soften. Cut off both ends of orange so it sits flat on cutting board. Stand orange upright and, with a knife, cut downward to remove peel and pith. Then, cut oranges into ¼-inch rounds. Before serving, toss in mizuna. Top salad with blood orange slices, avocado slices, if using, and apple matchsticks.