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.


Serves 4-6

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.