Raw Kale Salad with Avocado and Blood Orange

I’ve now made enough raw kale salads that I don’t need an actual recipe most of the time.

I bought a blood orange tree to plant so next year I can use my own crop!

I go to the lacinato kale plants in the back yard, snag a good handful of pebbly looking leaves, and go to town.

Into a big bowl goes…

• the washed and chiffonaded kale (remove thick center rib). Breathe deeply and smell the very fresh, green, outdoorsy smell of the leafy greens.
• the juice from about half a Meyer lemon
• a few glugs of super premium extra virgin olive oil
• a handful of grated Parmesan or Pecorino Romano cheese

Stir well, allow to sit for a few minutes so the kale softens up a bit, and that’s it!

Of course, you can tweak with whatever else is on the counter needing to be used.

I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

Stir, taste and add a pinch of kosher salt if it needs it, and a grind of fresh pepper.

Then eat with gusto!

Sometimes you need to just rely on your judgment instead of a written recipe, don’t you agree? In fact, the name of this recipe pretty much tells you all you need to know.

Go ahead…step outside your comfort zone. Try it!

Disclosure: Melissa’s Producesent me the blood orange to sample. There was no expectation or requirement of endorsement. My opinions, as always, are my own. 

Tagged as: avocado, blood orange, kale, kale salad, kosher salt, lacinato kale, Meyer lemon, olive oil, Parmesan cheese, Pecorino Romano cheese, Tuscan kale