Day 133, Feast Day #76 - Quadruple Feast



I just hate when the end of the summer starts approaching. Especially in Seattle where there are really only two seasons: a dry summer, and the wet, cloudy season. That 8-9 month wet season can be rough. So I wanted to make a salad that reminded me of the fresh, colorful months of summer. I just hate when the end of the summer starts approaching. Especially in Seattle where there are really only two seasons: a dry summer, and the wet, cloudy season. That 8-9 month wet season can be rough. So I wanted to make a salad that reminded me of the fresh, colorful months of summer.

Tastes like summer.

Citrus Kale Salad (Yields 2 servings) ~ 360 kcal/serving

Takes 5-10 minutes





This salad also is packed with vitamins and minerals including vitamin A, vitamin C, iron, calcium, and a bunch of fiber. I also have a tough time resisting avocados.





Citrus Vinaigrette

1 tbsp olive oil oil ~ 125 kcal

juice of 1/3 navel orange ~ 13 kcal

juice of 1/2 lemon ~ 4 kcal

1 tbsp white wine vinegar ~5 kcal

1 tsp honey ~ 20 kcal

kosher salt to taste (I used 1/2 tsp)

pepper to taste

Salad

2 cups kale (3-4 leaves), just the leafy parts, chopped (I used purple kale) ~ 66 kcal

1/3 onion, diced (I used a red onion) ~ 15 kcal

2 carrots with tops, the root slice thin and the greens chopped ~ 81 kcal

2/3 navel orange, peeled and wedges separated ~ 46 kcal

1 small avocado, pitted and chopped ~ 250 kcal

2 tbsp unsalted sunflower seeds ~ 95 kcal

To make sure your citrus fruits are juicy, roll them against your cutting board with a little pressure. Squeeze the needed parts for juice in a large bowl. Save your half lemon and use it for something else yummy, like a baked fish fillet. You'll be using the rest of that orange shortly.





Add the olive oil, vinegar, honey, salt, and pepper into the large bowl with the juice. Whisk.



