Kale Salad with Blood Orange Vinaigrette

This salad is a favourite of mine. Kale is a member of the Brassica family, closely related to broccoli and cabbage.  It is packed full of over 45 flavenoids that provide and antioxidant and anti inflammatory affect. It is a potent source of vitamin K, A and C, as well as fibre and various other minerals such as iron. Meaning that this salad is not only delicious but also packed full of health benefits. The blood orange vinaigrette gives a mild citrus twist with a little added sweetness. A little different to the ordinary green salad to impress your friends with at a barbecue or picnic!

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1/2 cup extra virgin olive oil

3 Blood Oranges

salt and pepper

1 Bunch Kale

100g Green Beans

1/4 cup crush almonds

25g Danish Feta

Method:

Firstly prepare the vinaigrette. Zest and Juice one Blood orange into a glass jar. Then pour in the olive oil and season with a pinch of salt and pepper. Screw the lid on the jar and shake until the mixture is completely emulsified. 

Rip the kale leafs away from the stalk and add to a large bowl. Pour in half of the vinaigrette, and then slowly massage the vinaigrette into the kale with your hands. This process with take about 3-5 mins until your kale leaves begin to soften. 

Cut the long green beans into 3 pieces each. Peel and slice the remaining 2 oranges. Add the green beans and oranges into the kale. Lastly, add in the crushed almonds and crumbled feta and toss the salad! Serve with remaining vinaigrette!

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