Baby Kale Salad with Blood Orange and Fennel
Prep time:
Total time:
Serves: 2
- 100g baby kale, washed and dried
- 1 large blood orange, peeled, cut in half and sliced
- 1 small fennel bulb, sliced thinly (approx ½ cup) - either use raw or saute quickly with a little olive oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons pumpkin seeds, toasted
- Layer kale, orange and fennel in a serving bowl or on a plate
- Add oil and vinegar to a small jar with a tight fitting lid and shake until well combined
- Pour dressing over salad, then sprinkle seeds on top
- Toss salad just before serving
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/07/03/baby-kale-salad-with-blood-orange-and-fennel/
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