Avocado and Kale Salad

By MiNDFOOD Magazine
Avocado and Kale Salad
Preparation Time
15min
Cooking Time
0min
Serves
3-4
Difficulty
Easy
Rating
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Ingredients

  • ¼ cup muscatel raisins
  • ¼ cup orange juice
  • 1 firm avocado, peeled, thinly sliced
  • 2 cups baby kale leaves
  • ¼ cup toasted pistachios

Citrus Vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest

Method

Soak raisins in orange juice for 10 minutes. Arrange the avocado, kale and pistachios on a platter. Top with the soaked raisins, reserving juice for vinaigrette.

To make citrus vinaigrette, in a glass jar with a lid, put the reserved juice, olive oil, lemon juice, mustard and lemon zest. Season to taste with sea salt flakes and freshly ground black pepper. Shake well to combine. Drizzle salad with citrus vinaigrette to serve.