Kale & Blood Orange Salad

If you glance at the original recipe you'll notice I've substituted a number of ingredients in order to make it easy on myself. While I do at times enjoy hunting for original ingredients in various little neighborhood grocers, I just wasn't up to that task today. I also didn't think my substitutes would compromise the flavour. 

Adapted from: http://theincuisition.com

Serves 6

Ingredients


Salad

• 1 Bunch kale, stems removed, coarsely chopped
• 1 T Olive oil
• 3 Blood Oranges, peeled and sliced into rounds
• 1 Avocado, pit removed, diced
• ¼ cup Raw Pumpkin Seeds, lightly toasted in a dry skillet
• 1/4 cup crumbled feta 

Dressing

• 1 Shallot, diced
• 3 T Olive oil
• 1 t Honey
• 2 T Apple Cider Vinegar
• 1 T Poppy Seeds (didn't have them!)

Method 

Place kale in a large salad bowl and add 1 T olive oil. Toss kale lightly to coat and then slowly massage the oil into the leaves until they are a darker green and tender. This should take about five minutes. Add blood orange rounds, avocado, feta and pumpkin seeds.

Make the dressing: whisk the olive olive, honey, and cider vinegar with shallots and poppy seeds until well combined. Dress salad lightly in 2 stages, tossing salad in between. Serve immediately.