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
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
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.