KALE & BLOOD ORANGE SALAD

January 22, 2021

KALE & BLOOD ORANGE SALAD

If you’re looking for an easy way to increase your antioxidant intake,  we recommend this bright and beautiful Kale and Blood Orange salad from Lee Holmes' latest recipe book Supercharge Your Life.

 

 

The vibrancy of a whole food colour indicates its antioxidant potential, which means this salad, with dark green kale and crimson blood orange, is bursting at the seams with antioxidants. Kale is an excellent source of vitamin A and C, while blood orange provides a hefty dose of vitamin C.

Kale has been blitzed into gag-worthy smoothies for far too long. Here, it’s redeemed in a tasty salad, paired with bright and zingy blood oranges. This unique crimson-coloured orange develops its distinctive shade when the fruit grows in low overnight temperatures. This brings with it a delightful raspberry-like flavour that adds an unforgettable twist to green salads.

Not only is this salad an easy way to get in your antioxidants, it’s also full of fibre that the gut microbiome loves. Plus, mixing our Golden Gut Blend into the dressing give you added anti-inflammatory benefits!

Let us know how you go with this delightful, antioxidant-rich salad in the comments below. 

Kale and Blood Orange Salad

3 blood oranges, 2 peeled and sliced into rounds, 1 juiced
  • 350 g (12 oz/1 small bunch) kale, stems and spines removed
  • 60 ml (2 fl oz/1 ¼ cup) extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 French shallots, very thinly sliced
  • 1 large carrot, grated (optional)
  • 75 g (2/3 4 oz/ ½ cup) pepitas (pumpkin seeds), toasted
  • 15 g (½ oz/¼ cup) coconut flakes, toasted
  • edible flowers, to serve (optional)
  • Golden Gut Blend 

 Method:

  • Carefully remove and discard any seeds from the orange slices.
  • Wash and dry the kale, then massage in half the olive oil to soften.
  • To make a dressing, combine the orange juice, golden gut and remaining olive oil in a small bowl, and season with salt and pepper
  • Arrange the orange slices and vegetables on a platter, scatter over the pepitas, coconut flakes and edible flowers, if using, and drizzle over the dressing.



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