Mango Avocado Kale Salad with Hazelnuts and Blood Orange Ginger Vinaigrette (Vegan, gluten-free)

I can not have enough kale salad in my life.  So with summer on its way, a mango in the fruit bowl and kale in the crisper I put a tropical twist on yet another kale salad.  Add more veggies if you'd like and replace the blood orange with a regular orange and the flavor will be just as fine.  Some hemp seeds, sunflower seeds, or slivered almonds would work well also if you don't enjoy hazelnuts.





The Basics:
1. Mix vinaigrette.
2. Add chopped kale and massage.
3. Let sit for an hour.
4. Add chopped veggies and nuts.


 Recipe:
1 bunch of kale
1 blood orange
1/2 lime
1 carrot
1 avocado
1 mango
1 clove garlic
2-3 inch piece of ginger
1 tbs. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 c. chopped hazelnuts


Method:
1. In a large bowl fine grate on a microplaner the peeled ginger and garlic.

2. Zest half of the blood orange peel and half of the lime peel.
3. Squeeze in the juice of the blood orange and lime, straining out any seeds.
4. Add olive oil, salt, pepper, and paprika and stir together all the ingredients until well incorporated.
5. Grate the carrot into the vinaigrette. 
6. Wash the kale thoroughly and chop into bite sized pieces, about 1 inch by 1 inch.

7. Add the kale to the vinaigrette and mix well, massaging the kale with the dressing.
8. Let the kale mixture marinate at least 1 hour.  
9. Peel the the mango and avocado and chop into bite sized pieces and add to the salad.
9. Sprinkle hazelnuts on top and serve.


ENJOY!