Kale Citrus Salad

This salad is yum for us when made without the jalapeno. With three of us we’ve also had leftovers for the next day. Cook once, eat twice when you can to save time and energy.

Ingredients

For the Dressing:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons balsamic vinegar

• 1/2 teaspoon Dijon mustard

• 1 teaspoon maple syrup (optional)

• 1 garlic clove, minced or grated (optional)

• Sea salt and freshly ground black pepper, to taste

For the Salad:

• 1 bunch kale, de-stemmed and thinly sliced

• 1 citrus fruit, peeled and sliced

• 1 avocado, diced

• 1/4 cup almonds, roughly chopped

• 1/4 cup red onions, thinly sliced

• 1/4 cup pomegranate or dried cranberries (optional)

• 1 jalapeno, seeded and sliced (optional)

Instructions

1. Combine all dressing ingredients in a tightly sealed glass jar. Shake for 30 to 60 seconds, until well-emulsified. Adjust seasoning, if needed.

2. Combine kale and lemon juice in a large mixing bowl. Massage until tender, about 2–3 minutes.

3. Add remaining salad ingredients to massaged kale. Drizzle with dressing and toss gently. Serve immediately.

Source Website: Plant Power Bowls for Simply Made Health, LLC