For this salad, adjust amounts based on your personal preferences. There is no wrong way to go. Experiment to see what you like the best! Serve as a main dish or alongside the Tuscan-inspired pizza
Ingredients
SERVINGS: Serves 1-6
- Kale, stripped from stem, finely chopped and massaged by hand for at least a minute
- Oranges, peeled and sliced
- Avocados, sliced
- Carrots, shredded
- Pistachios, shelled
- Dates, chopped
- Soft boiled eggs, sliced
- Grated Parmesan
Instructions
For the dressing:
Mix 1 part balsamic vinegar to 3 parts olive oil and shake or whisk vigorously just before serving. (I’m partial to Ojai Olive Oil’s Pomegranate Balsamic and Pixie Olive Oil combination!)
For the salad:
Add all salad ingredients to a large bowl or individual plates. Drizzle with dressing and toss, or serve with just the drizzle over the top.
