California Citrus Salad inspired by the Thug Kitchen’s Party Grub book!
Salad: 2 bunches of kale, tough ribs removed, cut into strips (about 8 cups)
3/4 teaspoon salt ¾ cup sliced green onions (about 3) 1/3 cup chopped cilantro 2 cups orange segments (about 2 oranges) 1 cup sliced or slivered almonds, toasted
Make the salad: Put the kale in a large bowl and sprinkle it with the salt. Massage salt into the kale with your hands for around for about a minute. The salt will help break down the kale a little so the fibrous kale isn’t so tough to chew.
Add the green onions and cilantro. Drizzle in the dressing and toss until everything looks all coated and shiny. Fold in the orange slices and almonds, then serve right away.
Maple Sesame Dressing
3 Tbls. rice vinegar
2 Tbls. toasted sesame oil
2 tsp. minced fresh ginger
2 tsp. Tapatree Maple Syrup mid season (or more to taste)
2 tsp. soy sauce (or more to taste)