kale + clementine + almond {salad}
Prep
Total
Yield 2
Ingredients
- 6-8 leaves of cavolo nero (Tuscan kale)
- 2 clementines
- 1/4 cup roasted almonds
- extra virgin olive oil
- balsamic vinegar
- salt, pepper
Instructions
- Holding one end of the stem of the leaf of kale, use your hand to strip off the leaves.
- Rinse and dry the leaves then cut into 1/4 inch strips and put in serving bowl.
- Peel the clementine and cut each segment in half. Add to greens.
- Roughly chop the almonds and add to salad.
- Dress with oil and vinegar and season with salt and pepper.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/11/kale-clementine-almond-salad/