Blood Orange Kale Salad with Fennel and Avocado
1 bunch of tuscan kale, about 4 cups chopped
1 bulb of fennel
2 blood oranges, peeled and sliced
1/3 cup pistachios, coarsely chopped
2 large avocado, sliced
115g feta cheese
Maple Balsamic Dressing
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp balsamic vinegar
1 tbsp dijon mustard
2 tsp pure maple syrup
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp black pepper
Prepare your salad dressing by whisking together all of the dressing ingredients in a small bowl.
To slice the fennel, remove the stalks and cut the bulb in half. Remove the core, and use a mandolin or vegetable peeler to thinly shave it into strips. You can also use a sharp knife.
Chop your kale and add it to a large salad bowl. Pour half of the dressing over the kale and massage it using your hands or tongs.
Layer the kale with the shaved fennel, sliced avocado, oranges, feta cheese and pistachios. Top with the remaining dressing and toss together.
The salad will stay fresh in the fridge for up to 3 days.