I think winter has the most intense colored fruit and vegetables. Emerald greens, bright citruses, jeweled pomegranates, brilliant shades of chicories, sweet potatoes, radishes and turnips. I guess it’s natures way of saying eat me to protect yourself from the cold, flu season and stay healthy.
This salad does just that. It’s packed with delicious massaged curly kale, juicy sweet blood orange, creamy avocado, for a little crunch I threw in Some cucumber slices and handful of sliced almonds. The dressing has immune boosting ginger, turmeric, creamy nutty tahini and a splash of lemon juice to brighten the salad.
I massage the washed kale leaves with half the dressing to soften the leaves, this also makes them more digestible.
Heres the recipes:
- 1 large bunch organic curly kale or lacinato kale middle rib removed, leaves washed, patted dry, chopped into bite size pieces
- 2 oranges, choose citruses like blood, Cara Cara, Navel, tangelo, grapefruit or Valencia, peeled and sliced
- 2 Persian cucumber, sliced
- 1 large ripe but firm avocado sliced
- handful of toasted almonds
- For the dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- salt and Black pepper to taste
- 1/2 teaspoon turmeric
- 2-3 tablespoons orange juice
- 1 tablespoon extra virgin olive oil
- 1-2 inches ginger finely minced or puréed
In a food processor run all the ingredients of the dressing. Add more orange juice if needed to thin out. Set aside.
Add the chopped kale leaves to a bowl. Add 2-3 tablespoons of the dressing and massage the leaves with scrunching them with your hands. Let the leaves sit for a few minutes. This will help them to soften and reduce in volume.
Transfer the ingredients to a serving bowl. Add the remaining ingredients and top with extra dressing as needed. Eat right away.
Makes 4-6 servings as a side
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