I’m so tired of the cold. And the snow. Winter soups, stews, and other comfort foods are nice and all, but I’ve really been craving salads.
Blood oranges aren’t exactly local, but they are in season right now: I found beautiful organic ones at my local natural food store.
I used a few to make this cake for a food52 contest, and put the rest in this salad.
If you’ve never eaten raw kale in a salad, here’s the deal. By massaging olive oil into the kale leaves, you soften them a lot. If you let them hang out in the refrigerator for a while before making the salad (I left mine overnight), it’s almost as if the kale is cooked. You can supreme your oranges for this salad like I did (this is a nice tutorial if your not familiar with how to supreme an orange) or feel free to use a sharp knife to peel them, then slice crosswise for a different, but equally pretty, presentation.
Recipe for Blood Orange, kale, and Avocado Salad
use organic ingredients whenever possible
*1 bunch of Lacinato (aka "Dinosaur" or "Tuscan") kale
*extra virgin olive oil
*2 blood oranges, supremed
*1/2 perfectly ripe avocado, sliced
*1/4 cup minced cilantro
*1 handful of raw pine nuts
*aged balsamic vinegar
1. Rinse and dry the kale. Remove any tough stems.
2. Chop or tear the leaves into bite-size pieces (or shred the kale with a knife or food processor). Drizzle some olive oil over the kale and mix well, "massaging" the greens with very clean hands.
3. Allow the kale to marinate in the refrigerator for a few hours before adding the orange segments, sliced avocado, cilantro, and pine nuts. Mix well.
4. Add a little more olive oil and drizzle of of aged balsamic vinegar before serving.
This post is linked to Slightly Indulgent Tuesday.
Related recipes I think you’ll enjoy:
Orange and Fennel Salad from Healthy Green Kitchen
Simple Winter Salad with Blood Orange Vinaigrette from 52 Kitchen Adventures
Raw Kale Salad with Pecorino from Kalyn’s Kitchen
Raw Tuscan Kale Salad with a Kick from My Man’s Belly