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Blood Orange, Kale & Fennel Salad

By Michael Fruchtman, CEO/CFO


1/4 cup hazelnuts, chopped

½ bunch of kale, thinly sliced

1 medium-large fennel bulb, leaves and stems trimmed off and thinly sliced

salt and fresh ground pepper

juice of 1 Meyer lemon

2 large blood oranges (or 3 medium)

About 10 mint leaves, chopped

1 tablespoon extra virgin olive oil

1 teaspoon lime zest

1 avocado, chopped

Serves: 4


Toss thinly sliced fennel with salt, pepper and lemon juice.  Thinly slice kale and add to fennel mixture, tossing well to coat.

Trim all peel and pith from oranges.  Holding peeled fruit over the bowl containing fennel and kale, use a sharp knife to cut sections from the membrane and let them drop into the bowl.  Squeeze remaining membrane over bowl to sprinkle salad with remaining juice and discard membranes.  Add chopped mint leaves and olive oil and sprinkle with lime zest.  Just before serving, top with avocado chunks and chopped hazelnuts.

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