1 bunch lacinato kale ("dinosaur" kale"), washed and roughly chopped
2 juicy oranges
3 tbsp extra virgin olive oil
1/2 avocado, diced
2 tbsp sliced toasted almonds
pinch of sea salt
pinch of black pepper
First, make the dressing. Combine the juice of one orange with the olive oil, pinch of sea salt and pepper. Shake or stir until very well combined. Set aside.
To assemble the salad, peel the other orange and separate the sections (peeling off the white pith as best you can). Chop orange sections roughly and place in a bowl with the kale, chopped avocado and almonds.
Drizzle about half the dressing over salad
and toss well to coat. Enjoy now or stick in the fridge and eat later
(this salad will stay good for a couple days in a covered container in
the fridge). Dressing will stay good in a sealed jar for a about a week.