Blood Orange Salad with Kale and Hazelnuts
Ingredients
Cumin Cilantro Vinaigrette
-
1 ½
tablespoons
extra virgin olive oil
-
2
tablespoons
fresh lemon juice
-
1
small clove
garlic, finely minced
-
a pinch
cumin
-
a pinch
paprika
-
2
tablespoons
fresh, chopped cilantro
Salad
-
1
large bunch
fresh kale, chopped
-
3
small
blood oranges, peeled and sliced horizontally
-
¼
cup
toasted hazelnuts, coarsely chopped
Instructions
- Mix olive oil, lemon juice, garlic, cumin, paprika, and cilantro in a small dish to make the vinaigrette.
- Place chopped kale in a large salad bowl.
- Pour the vinaigrette over the kale and massage it into the leaves for 1 to 2 minutes.
- Arrange the blood orange slices over the kale and sprinkle with hazelnuts.
- Serve immediately or store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts (estimated)
Servings
8
Calories
77
Total fat
5g
Total carbohydrates
8g
Total protein
2g
Sodium
10mg
Cholesterol
0mg
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