Kale salad with salmon, orange, goat feta and avocado
Serves 4
1/2 a head or 200g kale
Avocado oil
200g fillet of salmon, de-boned
Salt and freshly ground black pepper
2 oranges
100g goat feta
1 large avocado
1/4 cup roasted and salted organic soy beans [available from health food stores] or use an alternative nut or sunflower seeds
Juice of one lemon
1 Put a saucepan of salted water on to boil. Chop the kale into edible pieces then blanch. Refresh in cold water and drain.
2 Heat a pan, add a drizzle of avocado oil then cook the seasoned salmon for 3-4 minutes on each side.
3 Wipe out the pan and return to the heat. Add a little more oil and saute the kale in batches for 2-3 minutes, season.
4 Peel and segment the oranges, crumble the feta, peel and slice the avocado and break up the salmon.
5 Arrange the kale and salmon on a serving platter. Add the orange and avocado slices, scatter over the feta and soy beans then drizzle the salad with a little avocado oil, the juice of a lemon and finish with salt and freshly ground black pepper.
<i>Amanda Laird:</i> Kale salad with salmon, orange, goat feta and avocado
Photo / Babiche Martens
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