Ingredients:
- 2 oranges, 1 juiced and 1 peeled and chopped
- 1 pound of fresh kale, chopped
- 1 cup raw beetroot chopped
- 1 cup chopped cauliflower
- 1 avocado, chopped
- 1/2 cup chopped pecans
- Pinch of sea salt and ground peppercorns
- Saporito Extra Virgin Olive Oil (EVOO) or Blood Orange Olive Oil
- Saporito Fig or Pomegranate Quince Balsamic Vinegar
Directions:
- In a large bowl add chopped kale leaves with pinch of sea salt and juice from one orange. Massage and tear kale with both hands until the kale leaves start to wilt and darken.
- Add remaining ingredients. Drizzle with fresh, robust EVOO (or Blood Orange Olive Oil) and Fig (or Pomegranate Quince Balsamic)
- Enjoy!
*This delicious recipe was shared at a Fall Foodie Workshop taught at Saporito Oil, Vinegar, Spice by In the Kitchen with Garreth.
