Fruity & Nutty Spring Kale Salad
Recipe provided by Lee of The Rogue Brussel Sprout, featuring Kuleana® Macadamia Oil.
Ingredients:
- 2 tbsp fresh-squeezed orange juice
- 1 tbsp Kuleana® Macadamia Oil
- Generous flaky sea salt, like fleur de sel
- Two bunches of Lacinato (or “dinosaur”) kale
- Half a head of radicchio
- Large handful of kumquats and/or mandarinquots
- Large handful of blackberries
- 1-2 avocados
- Handful of roasted salted pistachios
Directions:
• In a large mixing bowl, whisk together the orange juice, macadamia
oil, and a generous sprinkling of salt.
• Remove the ribs from the kale and cut the leaves into thin ribbons.
• Add the kale ribbons to the mixing bowl and give them a vigorous
massage in the dressing.
• Slice the radicchio into thin ribbons, making sure not to include the
stem. Add the radicchio to the kale and toss well.
• Let it all sit for five minutes to let the kale and radicchio marinate in
the dressing.
• Meanwhile, slice the kumquats, mandarinquots, and avocado.
• Transfer the kale and radicchio to a serving platter. Top with the
sliced citrus and avocado, as well as blackberries and pistachios.
Finish it off with another sprinkle of flaky salt and serve immediately.
