Juicy freshness is what comes to mind at first. Then mineral-y yet sweet beets, tangy vinaigrette on softened kale, some ample creaminess from the avocado and goat cheese, and a tiny crunch from chia seeds. I really played with the flavors and textures... This is one incredible salad.
Notes: Olive oil is extra-virgin.
TOSSED KALE, ORANGE, & BEET SALAD
Ingredients: 4 cups shredded kale, 1 cup orange sections, 1 cup of sliced beets, 1 cup chopped avocado (about 1 large or 2 small), 1/3 cup crumbled goat cheese, 1 tbsp. chia seeds, 2 tbsp. olive oil, 2 tbsp. champagne vinegar, sea salt, 1 tbsp. Dijon mustard.
Serves 3-4.
1. Massage the kale: Add the kale into a large bowl, and drizzle with the olive oil. Massage it in for 30 seconds or so. Whisk together the champagne vinegar and Dijon mustard. Dribble it over the kale, then massage it in. Season with sea salt to taste.
2. Build the salad: Add the orange sections, beets, avocado, goat cheese, and chia seeds. Toss well. Serve immediately.
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