Servings: 4
Ingredients:
2 heads lacinato kale, destemmed and roughly chopped (about 8 to 10 cups)*
3 blood oranges
1 large or 2 small avocados, peeled and diced
2/3 cup (4 ounces) Greek Imported feta cheese, crumbled
1/2 cup roasted salted almonds
Olive oil
Salt and pepper, to taste
3 blood oranges
1 large or 2 small avocados, peeled and diced
2/3 cup (4 ounces) Greek Imported feta cheese, crumbled
1/2 cup roasted salted almonds
Olive oil
Salt and pepper, to taste
Directions:
In
a large bowl, toss kale with juice from 1/2 blood orange. With your
hands, massage until kale starts to soften and wilt, about 2 minutes.
Peel and slice the rest of the blood oranges into segments and add to
bowl. Combine with avocado, feta and almonds. To finish, drizzle with
olive oil, and season with salt and pepper, to taste. Serve immediately.
*Also known as Tuscan or dinosaur kale.
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