citrusy kale salad with avocados, chickpeas and cashews

This winter salad is full of nutrition and bursting with flavor! The creamy avocado and toasted cashews balance the citrusy dressing.

3/4 bunch lacinato (dino) kale, chopped
handful flat leaf parsley, chopped
2 – 3 blood oranges, zested and cut into supremes/segments
2 teaspoons dried oregano
1 – 2 lemons
extra virgin olive oil, about 2 – 3 Tablespoons
salt and pepper
sugar or agave nectar
dried currants
toasted cashews, chopped
cooked chickpeas
1 avocado, peeled and sliced

View the full recipe at the Seasonal Veg Head →