Kale orange pumpkin seed salad

Fresh, juicy, and easy-to-make!

Ingredients:

1 orange

2 cups of kale leave washed and air-dried

1 tbsp of pumpkin seed oil

Optional for additional flavors: you can use a fully ripened peach or nectarine.

Optional: 1/8 tsp olive oil

Optional: Quinoa 1 cup

Preparation:

Quinoa

Cook 1 cup of Quinoa: boil water. Add quinoa, once boiled again, and turn to slow heat until soft. Season with salt and black pepper ground. Chill and then store in an air-tight container in the refrigerator. This will be good for about a week in the frig. Each time, I take 3 tbsp of cooked quinoa for 1 serving of salad.

Kale

I take the kale leaves off the stem, wash them, and rinse them with water. Air dry. Once dried, I stored it in the refrigerator in an air-tight container. This will be good for about a week in the frig.

Steps to make 1 serving salad. Salad is made fresh each time right before you eat.

Remove the orange skin, cut it horizontally 4 times, break apart a piece every 2-3 bits as pictured

Lay the kale flat

Squeeze some juice on the kale from the orange, or a fully ripe peach or nectarine if that you have that. Adding a peach or nectarine will make the flavor more complex.

Add olive oil (optional) and mix

Add orange pieces

Add pumpkin seeds. Pumpkin seeds are seasoned so I don't separately season this salad.

Add 2 tbsp of cook quinoa (optional)

Mix

Serve

You see the core salad is quite easy and consists of only a few ingredients. You can also dress it up by adding quinoa. No added sugar. No need for salad dressing. If you didn't notice, you have made your salad dressing with olive oil, orange juice, peach, or nectarine juice. Leafy greens pair well with citrus juice. How awesome is that!