Raw Kale Salad with Avocado and Blood Orange
We’re far from green bandwagoners here at FOODBEAST, but we can recognize some good quality colors when we see it. That’s what’s going on here in Dorothy Reinhold’s recipe for a quaint Raw Kale Salad With Avocado and Blood Orange.
The dish celebrates some washed and chiffonaded kale, juice from a Meyer lemon, super premium extra virgin olive oil, grated Parmesan, avocado and blood orange. Hit the entire bowl of products with a pinch of salt and pepper, and you’re ready to grub.
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