Oranges, grapefruit, avocado, and bright red cranberries make this salad fresh and delightful. A perfect accompaniment to hearty winter dishes, this recipe is wonderful alone for lunch with a fresh baguette.
- 1 large bunch kale
- juice of 1 large orange
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ cup dried cranberries
- ½ cup grapefruit, cut into segments
- 1 ripe avocado, thinly sliced
Clean kale and remove center stem. Roll kale leaves into a cylinder like a cigar. Using a CUTCO Chef Knife, chop the kale into thin strips. Place kale in large bowl and add the oil, orange juice, and salt. Stir for several minutes working the dressing into the kale. Allow to rest for 5 to 10 minutes. Add grapefruit segments and dried cranberries and toss well. Top with sliced avocado and serve.