Winter citrus salad :: baby kale, blood orange, pistachio

Indulge in the vibrant flavors of winter with a refreshing baby kale salad topped with tangy blood oranges and crunchy pistachios.

Ingredients:

• 2 handfuls baby kale, chopped
• 1 blood orange
• 1/4 cup de-shelled pistachios
• 1/2 avocado, cubed
• 1/4 cup goat cheese, crumbled
• 1 teaspoon sesame seeds
• 1/2 cup cooked quinoa (optional, but I like it, especially if this is your lunch)
• 1 lemon, juice of
• 1 tablespoon grade b maple syrup
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Pinch salt + pepper

Instructions:

1. Cut kale into large pieces, about 1 inch each. Prepare the vinaigrette by mixing it in a small jar with a lid, ensure it is well-combined by shaking. Coat the kale with the dressing and let it marinate while you get the remaining ingredients ready.
2. Remove the ends of the blood orange, then use a small knife to peel off the skin and white pith. Cut the orange into small wedges and dice them carefully into bite-sized pieces, trying to retain as much juice as possible.
3. Combine the diced orange with the kale, pistachios, avocado, quinoa, and goat cheese.
4. Mix everything together gently, distribute among bowls, sprinkle with sesame seeds, and enjoy!

Summary:

• Calories: 985 kcal
• Fat: 69 g
• Protein: 24 g
• Carbs: 80 g
• Potassium: 1424 mg
• Magnesium: 172 mg