I know, I know. We’re seeing raw kale salad recipes all over the place. But if you haven’t tried one, do it. Seriously. Did I ever mention that I was originally thinking of naming this blog Cavorting Kale? Yup, that’s how much I love kale. But it turns out I’m not the only one. This salad was a big hit at our annual Summer Solstice Wine Pairing Dinner (course 3 of 7)…
Since the dinner, I’ve done multiple variations on this recipe, playing with the tasty toppings to go with the kale. The dressing is from the terrific blog 101 Cookbooks and her lovely looking Kale Market Salad recipe (the fennel in her recipe sounds awesome!). If you’re not familiar with this blog, check it out. All kinds of great recipes and other tidbits!
Kale Salad with Avocado, Oranges, and Cress
1 large bunch kale (take your pic of curly, red, lacinato, or whichever kind is available, fresh & local), torn into nice hearty bite-sized pieces
1-2 avocados (depending on how much you love them), diced
2 oranges (grapefruit is good, too), separated & sliced into chunks (when I’m feeling extra ambitious, I remove the membrane as well…)
few handfuls cress
Dressing recipe from 101 Cookbooks here
Throw everything in a big salad bowl, toss and enjoy!
I’m so with you on the kale salad train! I can’t get enough. I had one with a poached egg on top for breakfast yesterday. 🙂
That sounds awesome! We’ll have to try that this weekend.
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