Blood oranges aren’t exactly local for me, 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 and I put the rest in this beautiful winter salad.
If you’ve never eaten raw kale in a salad, you might be surprised to learn that by massaging olive oil into the kale leaves, you soften them a lot. If you allow them to rest in the refrigerator for a while before making the salad (I left mine overnight), it’s almost as if the kale is cooked. I used a supremed orange in this recipe (this is a helpful video if you’ve never supremed an orange before). If you cannot find blood oranges, Cara Caras or Satsuma mandarins make a nice substitute.
Recipe for Raw Kale, Blood Orange and Avocado Salad
- 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
- 1/4 of raw pine nuts
- balsamic vinegar (aged, if possible)
- Rinse and dry the kale. Remove and compost any tough stems.
- Chop or tear the kale leaves into bite-size pieces. Drizzle some olive oil over the kale and mix well, “massaging” the greens with very clean hands.
- Allow the kale to rest in the refrigerator for a few hours before adding the orange segments, sliced avocado, cilantro, and pine nuts. Mix well.
- Add a little more olive oil and a drizzle of of aged balsamic vinegar before serving.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson