I’m not sure how it happened or how I found her but I
recently added Eat, Live, Run to my blog roll and Jenna is quickly becoming one
of my favorites. I dig her. Seems like if she was a right coaster we could
possibly hang. Fishing around her site I also found some recommendations for
our upcoming trip to California’s wine country. Thanks lady, I appreciate it. I
also appreciate this recipe for a healthy kale salad.
She calls it her detox salad. I call it a lovely little
addition to my mother’s day brunch menu. My suggestion is to make it ahead of
time and let it sit. Our mother’s day version didn’t seem like it soaked any of
the dressing so the kale tasty a bit too hearty in my opinion.
Kale Salad with Oranges, Almonds and Avocado from Eat, Live, Run
Ingredients:
2 juicy oranges
3 tbsp extra virgin olive oil
1/2 avocado, diced
2 tbsp sliced toasted almonds
pinch of sea salt
pinch of black pepper
Directions:
Combine the juice of one orange with the olive oil, pinch of
sea salt and pepper. Shake or stir until very well combined. Set aside.
To assemble the salad, peel the other orange and separate
the sections (peeling off the white pith as best you can). Chop orange sections
roughly and place in a bowl with the kale, chopped avocado and almonds.
Drizzle dressing over salad and toss well to coat. Enjoy now
or stick in the fridge and eat later (this salad will stay good for a couple
days in a covered container in the fridge). Dressing will stay good in a sealed
jar for a about a week.
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