Smoked Salmon and Blood Orange Kale Salad with Avocado Toast Croutons

Name: Smoked Salmon and Blood Orange Kale Salad with Avocado Toast Croutons
Yield: 1 serving
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

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Smoked Salmon and Blood Orange Kale Salad with Avocado Toast Croutons

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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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

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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.