Blood orange, avocado, and baby kale salad

Fresh flavors in a vibrant salad featuring blood orange, creamy avocado, and tender baby kale. A delightful mix of sweet, tangy, and savory notes.

Ingredients:

• 2 handfuls baby kale greens – washed and dried
• 1 ripe avocado, peeled and sliced
• 2 blood oranges, peeled with a sharp knife and sliced
• 2 scallions, sliced, white and light green parts only
• Finest extra virgin olive oil you can find – I used Harmonian Kalamata olive oil
• Salt
• Fresh ground black pepper

Instructions:

1. Cut off the top and bottom of the oranges. Keep one side flat on the cutting board and cut off the peel and white membrane with a sharp knife. Roll the orange and cut it into four slices.
2. On each plate, arrange baby kale. Layer avocado and blood orange slices alternatively on top of the kale. Add sliced scallions. Season with a bit of salt and pepper.
3. Drizzle olive oil over the top. Skip the vinegar since the oranges provide enough acidity. Bon appétit!

Summary:

• Calories: 517 kcal
• Fat: 37 g
• Protein: 7 g
• Carbs: 51 g
• Potassium: 1552 mg
• Magnesium: 93 mg