- 1 bunch kale
- 1 orange, peeled and sliced, juice reserved
- 1 fennel bulb, fronds removed
- 2 ripe avocados
- 1 T Dijon mustard
- 1 T freshly squeezed lemon juice
- 2 T olive or canola oil
Wash and dry the kale; strip the leaves from the stems and shred into bite-sized pieces. Discard the stems or use for compost. Put the kale into a large bowl and add the orange pieces and reserved juice. Slice the fennel and add to the kale orange mixture.
Halve the first avocado and remove the pit. Cut each half with a checkerboard pattern then scoop out and toss with the kale. Halve the second avocado, scoop into a separate bowl and mash gently.
Add the mustard, lemon juice and oil and combine until smooth. Taste and adjust seasonings, adding a pinch of salt and a bit of fresh black pepper if desired. Add the avocado dressing to the kale and toss to combine. Serve immediately. Serves 4-6.