Blood Orange, Avocado and Baby Kale Salad

Blood oranges get their name from their deep red flesh, which is rich in anthocyanins, a type of antioxidant.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.

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Easy

Blood Orange, Avocado and Baby Kale Salad

Cooking Method: Mixing Cuisine: International Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 720

Best Season: Winter

Ingredients

Servings

• 2 fruit Blood oranges
• 2 fruit Avocado
• 4 cup Baby kale
• 1 small Red onion
• 2 tablespoon Pomegranate seeds
• 2 tablespoon Toasted almonds
• 2 tablespoon Extra virgin olive oil
• 2 tablespoon Lemon juice
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Peel and segment the blood oranges. Set aside.
2. Cut the avocado into cubes. Set aside.
3. In a large bowl, combine the baby kale, red onion, pomegranate seeds, and toasted almonds.
4. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
5. Add the blood oranges and avocado to the salad bowl.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 12g4%

Sugars 6g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.