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Blood Orange, Avocado and Baby Kale Salad
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Description
I love salads. I eat one for lunch almost every single day. I really believe it’s important to eat some raw fruits and vegetables daily. And I adore blood oranges. Their season is now so try to go out and buy some and make this Blood Orange, Avocado and Baby Kale Salad. It’s so simple, refreshing and delicious!
Ingredients
- 2 Blood Oranges
- 2 cups Baby Kale Greens, Washed And Dried
- 1 Ripe Avocado, Peeled, Pitted And Sliced
- 2 Scallions, Sliced (white And Light Green Parts Only)
- Salt To Taste
- Fresh Ground Black Pepper To Taste
- Finest Extra Virgin Olive Oil You Can Find (I Used Harmonian Kalamata Olive Oil)
Preparation
Slice the ends off of the oranges. Hold one flat and firm, cut side down, on a cutting board while slicing off the peel and pith with a sharp knife. Roll the orange over and slice it across the center into 4 slices. Repeat with the other orange.
Place a cup of baby kale on each plate. Put alternating slices of avocado and blood orange on top of the kale. Top with sliced scallions. Sprinkle lightly with salt and pepper.
Drizzle some olive oil on top. No need for any vinegar as you have the citrus with the oranges. Enjoy!
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