Cavolo Nero Salad with Citrus Vinaigrette

Ingredients

• 8 ounces Cavolo Nero (Black Kale)
• 2 medium Oranges
• 1 cup Olive Oil
• 2 tablespoons Lemon Juice
• 1 cup Walnuts
• 1 cup Pumpkin Seeds
• 1 tablespoon Maple Syrup
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 small Red Onion
• 1 medium Avocado
• 1 cup Fresh Parsley

Instructions

1. 1

   Wash the Cavolo Nero thoroughly under cold water to remove any dirt. Remove the tough stems and tear the leaves into bite-sized pieces.

2. 2

   In a large bowl, combine the Cavolo Nero leaves with a pinch of salt and massage the leaves gently for about 2-3 minutes to soften them.

3. 3

   Peel the oranges and cut them into segments, removing any seeds. Set aside.

4. 4

   Finely chop the red onion and add it to the bowl with the Cavolo Nero.

5. 5

   In a small bowl, whisk together the olive oil, lemon juice, maple syrup, salt, and black pepper until well combined.

6. 6

   Pour the citrus vinaigrette over the Cavolo Nero and onion mixture, tossing well to coat all the leaves.

7. 7

   Add the orange segments, walnuts, pumpkin seeds, and chopped parsley to the salad. Gently toss to combine.

8. 8

   Slice the avocado and arrange it on top of the salad for garnish.

9. 9

   Serve immediately or let the salad sit for about 10 minutes for the flavors to meld before serving.