Red russian kale is a sweeter form of kale and scrumptious when combined with orange, avocado and red pepper. It is a great salad to serve along side dinner or lunch.
We made this salad during the last of the winter months when blood oranges and sweet red peppers were plentiful. Both of which were Inges favourite things to nibble on while making dinner. Although the red kale in this salad is not as though as green curly kale, I still massage the kale in this salad 1-2 hours before serving, to soften the leaves.
1 large bunch of red kale
1 Tbsp coconut oil
1/2 Tbsp olive oil
A good pinch of Himalayan sea salt
1 ripe soft avocado, diced
1 orange (I used a blood orange today), cubed.
1 red pepper, sliced
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
optional - a drizzle apple cider vinegar prior to serving.
Cut away the stalks from the kale and then thinly slice. Massage the oils and salt into the kale for a couple of minutes to soften the leaves. Leave to rest ideally for at least an hour and then add in remaining ingredients. Toss together and serve.