Friday, 1 February 2013

Fennel Blood Orange Pistachio Kale Salad



 
It's a beautiful winter day here in the Kale Eats kitchen.  Freshly fallen snow and a good blast of sunshine streaming in the window.  I can't decide if it's a good day to snuggle up in doors or better to brave all that snow and get a dose of Vitamin D.  Luke was so excited to see the snow this morning.  It's hard not to join in a child's enthusiasm.  Of course all that snow meant shovelling for me and sledding for him.  Who wouldn't want to go sliding down a hill right about now?
 

 
Trying to keep eating healthy in the dead of winter is not the easiest in this part of the world.  Eating raw foods is not always the first thing on my mind when the snow is flying.  While I love a good soup more than anyone, I also love the nutritional benefits of raw meals.  More energy, better skin and improved mood are some of the many claims raw food diet eaters.  I'm not ready to jump on the bandwagon entirely, but I am keen to eat more of this salad.
 
Crunchy fennel, silky kale, salty pistachios, creamy avodcado with a sour note of oranges and the lemons make for a very balanced bite.  We kept ours for a few days in the fridge and it stored well for weekday lunches, especially if you add the avocado on top for each serving.  I've put a link on how to segment the orange below in case you're not sure how to do it.  I like to segment the oranges over a bowl to catch the juices.  I added these to the lemon dressing as well.


Fennel Blood Orange Pistachio Kale Salad

inspired by the Kitchn
 
1 head lacinato kale, destemmed and chopped
1 head fennel, chopped and tops removed
2 blood oranges, segmented (add any juice to dressing)
1/2 cup pistachios, chopped
1 avocado, sliced
1 cup millet
1/3 cup shallot minced
1/3 cup Meyer lemon juice (about 2 lemons)
1/3 cup olive oil
1 Tbsp Dijon mustard
salt/pepper
 
Prepare millet according to package instructions and reserve.  (mine was 2 cups of water for 1 cup of millet; ready in 20min).
In a small jar or bowl, combine shallot, lemon juice, olive oil, mustard and salt/pepper.  Whisk or shake until mixed and set aside.  Tastes best if shallots are given time to marinate.
In a large bowl combine kale, fennel, oranges and pistachios.  Add millet and dressing and toss together.  When ready to serve, top with avocado slices and pistachios.  Enjoy!
 

 



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