• Raw Kale Salad with Avocado and Blood Orange

    by Dorothy Reinhold on January 19, 2012


    Print This Post Print This Post Raw Kale, Avocado and Blood Orange Salad

    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!

    Raw Kale Salad with Avocado and Blood Orange

    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



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