Orange, Fennel and Kale Salad

Orange, Fennel and Kale Salad

We are eating well, working out, and losing weight (hopefully). I turned everything into a salad, and most of them are better than the original recipe. Most are meat, dairy and gluten-free, however, I do throw in a few ingredients to optimize the salad that violate these standards but can be changed or omitted. Please enjoy.

Orange, Fennel and Kale Salad

-1 large handful of prepared baby kale (or torn and massaged leaves added with spring mix)

-1 blood or navel orange, peel removed and sliced into bite sized pieces 

-1/2 cup garbanzo beans

-1/4 cup thinly sliced fennel bulb

-1/4 of a large green mexican onion, thinly sliced

-2 Tbs sliced almonds

-1/2 avocado, sliced lengthwise and then in half, dressed with a squeeze of lemon and dash of salt

-1 cup steamed brown rice or quinoa

-2 Tbs dried cranberries

-2 Tbs fresh dill

-3 Tbs fresh grated parmesan 

-lemon juice

-olive oil

-balsamic vinegar

-salt

On large plate, layer rice, sliced oranges, avocado, onion, beans. In a separate bowl, mix kale, fennel, dill, 1 tsp olive oil, squeeze of lemon, 2 splashes of balsamic, pinch of salt. Toss until coated. Top salad with dressed greens into a high pile, then top with almonds, cranberries and parmesan. Can be served as is, with roasted potatoes drizzled with pesto (shown), a meat or seafood option, or simply with toasted baguette.