Strawberry, Pomegranate, and Blood Orange Kale Salad
Featuring: Strawberry Balsamic Vinegar, Blood Orange Extra Virgin Olive Oil, and Pomegranate Balsamic Vinegar
4 cups lacinato kale, stems removed, chopped
1 cup treviso radicchio, chopped
2 cups broccoli, steamed
1 cup grape tomatoes, halved
1/2 cup pitted olives, halved
2 whole blood oranges, sliced and cubed
2 tbsp Blood Orange Extra Virgin Olive Oil
- 4 tbsp Strawberry Balsamic Vinegar
- 2 tbsp Pomegranate Balsamic Vinegar
1 pinch sea salt
Bring a small pot of water to a boil with attached steamer. Once the water is boiling steam broccoli until tender (don’t overcook it otherwise it won’t hold it’s shape)
Meanwhile, wash trim and chop kale, then transfer to a large bowl. Add in 1 tbsp Blood Orange Extra Virgin Olive Oil and massage the kale for 2 minutes. This will soften the kale and make it easier to eat.
Add remaining ingredients including broccoli. Top with a pinch of sea salt and remaining Blood Orange Olive Oil. Fold to combine, then drizzle Strawberry Balsamic Vinegar, and Pomegranate Balsamic Vinegar over salad and serve.