Kale salad with orange dressing

Name: Kale salad with orange dressing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g cleaned kale; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; some Olive oil; 4 Oranges; 2 TABLESPOONS Tahin (sesame paste; glass); 4 TABLESPOONS Whole milk yoghurt; 1 TEASPOON medium hot mustard; 2 Avocados; 250 g Buffalo mozzarella; 1 box red shiso cress; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

"You never green in summertime, no, only in winter when it snows" - It is only through frost that kale develops its tart taste. Here we decorate it with avocado, oranges, creamy buffalo mozzarella and nutty fruit dressing

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g cleaned kale
2 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
some Olive oil
4 Oranges
2 TABLESPOONS Tahin (sesame paste; glass)
4 TABLESPOONS Whole milk yoghurt
1 TEASPOON medium hot mustard
2 Avocados
250 g Buffalo mozzarella
1 box red shiso cress
7-10 Tbsp Pepper

Directions

1
Wash the kale thoroughly, drain well and cut out any thick leaf veins. Cut the cabbage into fine strips. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Mix marinade and kale in a bowl and knead well with your hands.
2
For the dressing, cut 1 orange in half and squeeze it. Mix orange juice, tahini, yoghurt and mustard. Season with salt and pepper.
3
Peel the remaining oranges so that the white skin is completely removed. Cut oranges into slices. Cut avocados in half, remove seeds, remove the flesh and cut into slices. Mix kale, orange slices and avocado. Arrange on a plate and sprinkle with the dressing.
4
Arrange the mozzarella on the salad, either whole or chopped, and drizzle with a little oil. Cut cress from the bed and sprinkle on the salad. Sprinkle with coarse pepper to taste.
5
Tip: Kale is often available in 1 kg bags. The remaining 500 g taste good in stews, casseroles or smoothies. If you blanch the leaves for 2-3 minutes, it can also be easily frozen.