Friday, March 6, 2015
Kale Salad with Blood Orange Avocado and Kombucha Vinaigrette
Ingredients
- 2 heads Russian Red Kale, leaves finely chopped
- Fig Kombucha Vinaigrette*
- 1 ripe blood orange, peeled and sliced
- 1 large avocado, peeled and sliced
- 1/3 cup raw walnuts, chopped
- 1/4 cup goat chevre
Instructions
- Wash the kale leaves well and remove the stems. Thinly slice the leaves and place in a large salad bowl. Drizzle desired amount of fig kombucha vinaigrette (or vinaigrette of choice) over the salad and toss well to be sure the leaves are well-coated.
- Add the sliced blood oranges, avocado, walnuts and goat cheese to the salad bowl and toss. Add additional dressing and a sprinkle of sea salt.
- Serve and enjoy!
Notes
Or vinaigrette of choice. You can also use the balsamic-date dressing from my Roasted Root Salad in place of the kombucha vinaigrette.
By Julia Mueller
Source: http://www.theroastedroot.net/kale-salad-with-blood-orange-avocado-and-kombucha-vinaigrette/
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