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2 Blood Oranges, or other type of Orange
2 Tbsp Lemon Juice
2 Tbsp Orange Juice
4 oz Baby Kale
½ Apple, cut into Matchsticks
½ Avocado, sliced
⅓ cup Balsamic Vinegar
⅓ cup Olive or Avocado Oil
Add kale to salad bowl, then drizzle with balsamic vinegar, oil, orange juice, and lemon juice. Massage dressing into kale. Allow kale to sit in dressing to soften. Cut off both ends of orange so it sits flat on cutting board. Stand orange upright and, with a knife, cut downward to remove peel and pith. Then, cut oranges into ¼-inch rounds. Before serving, toss in mizuna. Top salad with blood orange slices, avocado slices, if using, and apple matchsticks.
