Winter Retreat Blood Orange Kale Salad

• servings: 4 servings
• active time: 12 minutes
• total time: 12 minutes

Ingredients

4 cups lacinato kale, (stems removed, chopped)

1 cup treviso radicchio, (chopped)

2 cups broccoli, (steamed)

1 cup grape tomatoes, (halved)

1/2 cup pitted olives, (halved)

2 whole blood oranges, (sliced and cubed)

2 tbsp avocado oil

1 pinch sea salt

Directions

Bring a small pot of water to a boil with attached steamer. Once the water is boiling steam broccoli until tender (don’t overcook it otherwise it won’t hold it’s shape)

Meanwhile, wash trim and chop kale, then transfer to a large bowl. Add in 1 tbsp avocado oil and massage the kale for 2 minutes. This will soften the kale and make it easier to eat.

Add remaining ingredients including broccoli. Top with a pinch of sea salt and additional 1 tbsp avocado oil. Fold to combine and serve

Nutrition

• Calories: 118 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Sodium: 303 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 3 g