Kale, Plum & Marcona Almond Salad October 07 2013, 0 Comments
We love this salad as a side dish or on it's own for a bright and light Autumn lunch. Feel free to substitute your favourite citrus or leafy greens.
2 tablespoons organic extra-virgin olive oil
1 tablespoon organic balsamic vinegar
1 teaspoon grated lemon zest (make sure to use unwaxed, organic fruit)
1 teaspoon grated blood orange zest (see note above)
2 tablespoons fresh lemon juice
2 tablespoons fresh blood orange juice
a pinch of coarse sea salt (we like to use pink Himalayan)
a pinch of crushed black pepper
2 very large heads of organic kale (rinsed, dried and torn)
2 ripe organic black or red plums (pitted and quartered)
1/2 cup of Marcona almonds (feel free to substitute pistachios or your favourite nuts)
1. To make your dressing: In a small bowl, whisk together olive oil, balsamic vinegar, citrus juices and zest and season with salt and pepper.
2. In a large bowl, toss your kale, plums and almonds.
3. Drizzle in your dressing, toss well and serve immediately.