Avocado, Orange, and Kale Salad with Orange-Anise Vinaigarette

Why, Salad.  I did not know that you could be so.  RAW.

[insert smooth transition]  Barry White?  Train?

Oh hey there, Soul Sista.

Orange-Anise Kale Salad

Apart from the other classes I had the privilege to teach, I taught Spanish (novice levels one and two) for five years to high school students.  And, during that time, had the luxury of celebrating Day of the Dead (Dia de los Muertos) with them.  There was the usual paper-cutting (papel picado) crafts, games, music listening, and food making.  Food making!?!?  Oh yum.  Yes, we made Day of the Dead bread.  Slightly sweet and filled with flavors of orange and anise.  Such a good combination.

So good it should be made into a salad.  The amazing side of gluten free.  And oranges.

Side Note: If you don’t have anise seeds to toast and add to his yummy salad, then feel free to substitute cumin seeds in equal amount.

Avocado, Orange, and Kale Salad with Orange-Anise Vinaigarette

Avocado, Orange, and Kale Salad with Orange-Anise Vinaigarette

1 teaspoon honey
1 teaspoon oil (I used coconut!!!)
1/2 teaspoon anise seeds, toasted (in a dry skillet!!!)
1/2 teaspoon apple cider vinegar
salt and pepper, to taste
2 (packed) cups shredded kale
2 clementines (or 1 orange), peeled and sliced
1 large plum tomato, chopped
1/2 avocado, chopped

Directions: In a medium sized mixing bowl, add honey, oil, toasted seeds, vinegar, and salt and pepper.  Stir well.  Add kale, clementines, tomato, and avocado to bowl.  Mix well.  And eat.

Makes: 3 side servings or 2 slightly larger servings.  Or 1 main serving.  If that’s the case, add a tablespoon or two of raw sunflower seeds.

Avocado, Orange, and Kale Salad with Orange-Anise Vinaigarette

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