Name: Kale, Jicama, and Orange Salad
Total time: 14 min
Yield: Serves 8 (serving size: about 3/4 cup)
Ingredients: 2 large Cara Cara or navel oranges; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh orange juice; ½ teaspoon grated lime rind; 2 tablespoons fresh lime juice; 1 teaspoon honey; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 ½ cups diced ripe avocado; 6 cups lacinato kale, stemmed and coarsely chopped; 1 ½ cups peeled julienne-cut jicama; 3 tablespoons unsalted toasted pumpkin seeds

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daneanp

03/20/2017

So this recipe is now the 2nd time in one week that it was finally explained to me about massaging the kale! And it works! So much better this way. Did it make my husband who dislikes kale immensely change his mind? Well....maybe just a little. He still isn't a fan but he did admit it was better. I just used regular oranges but if I were to make this for a dinner party (and I totally would) I'd use a variety - so pretty! We had this as a side to grilled chicken. It made for a good dinner that was quick to put together.

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Kale, Jicama, and Orange Salad

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