Blood Orange, Avocado and Baby Kale Salad

Ingredients

• 2 Blood Oranges
• 2 cups Baby Kale Greens – Washed And Dried
• 1 Ripe Avocado, Peeled, Pitted And Sliced
• 2 Scallions, Sliced (white And Light Green Parts Only)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the peel and white pith off the blood oranges with a sharp knife. Slice between the membranes to release the segments, catching the juice in a bowl.

2. Put the washed and dried baby kale into a large salad bowl.

3. Slice the scallions, using only the white and light green parts, and set aside.

4. Arrange the orange segments and sliced avocado over the kale.

5. Scatter the scallions over the top.

6. Spoon the reserved orange juice over the salad, toss gently to coat, and serve right away.