Smoked Salmon and Blood Orange Kale Salad with Avocado Toast Croutons
Ingredients
- 1 bunch tuscan kale, ribs and large stems removed; cut into bite sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 ounces smoked salmon, cut into bite sized pieces
- 1 large ripe blood orange, cut into 8 segments
- 2 pieces of bread, toasted well
- 1 large ripe avocado, cut in half and pitted
Instructions
- Place kale in a large bowl. Drizzle with olive oil, and massage olive oil into the kale leaves for a few minutes. Add salt and pepper. Set aside.
- Toast bread until very hard but not burnt. Carefully scoop out the avocado onto the toast (I use 1/2 avocado per side of bread) and gently smash it down using a fork. Cut into small bite sized pieces. I found it easiest to do this with a pizza cutter.
- Top salad with smoked salmon, orange segments, and croutons.
- Add dressing after serving, if desired.
- *I found this salad had enough flavor from the ingredients alone, but a squeeze of fresh orange or lemon added a nice POP of citrus if you're looking to wake it up a little. Just be sure to dress it right before serving, or it will get soggy.
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