Name: Blood Orange Salad with Kale and Hazelnuts
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ½ tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 small clove garlic, finely minced; Pinch cumin; Pinch paprika; 2 tablespoons fresh, chopped cilantro; 1 large bunch fresh kale, chopped; 3 small blood oranges, peeled, sliced horizontally into circles; ¼ cup toasted hazelnuts, coarsely chopped

Description

This easy, gluten-free, vegan Blood Orange Salad with Kale and Hazelnuts is bursting with flavor and nutrition.

Ingredients

Scale

Cumin Cilantro Vinaigrette:

1 ½ tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 small clove garlic, finely minced
Pinch cumin
Pinch paprika
2 tablespoons fresh, chopped cilantro

Salad:

1 large bunch fresh kale, chopped
3 small blood oranges, peeled, sliced horizontally into circles
¼ cup toasted hazelnuts, coarsely chopped

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Instructions

To make Cumin Cilantro Vinaigrette, mix together olive oil, lemon juice, garlic, cumin, paprika, and cilantro in a small dish.
Place kale in a large salad bowl.
Pour vinaigrette over kale and massage into leaves with clean hands for 1 – 2 minutes.
Arrange blood oranges over kale. Sprinkle with hazelnuts.
Serve immediately. Store leftover in refrigerator in airtight container for up to 5 days.

Prep Time: 15 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 77
Sugar: 4 g
Sodium: 10 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 2 g