Recipe by Chef Jeanne Wi, UBC Food Services.
Blueberry Kale Citrus Salad with Mint Honey Dressing
Blueberry Kale Citrus Salad
YIELD: 4 Servings
1/2 cup blueberries
1/2 cup strawberries, sliced
4 cups baby kale
3 oranges, peeled and segmented
1/4 cup pomegranate seeds
2 cups shredded carrot
150 ml olive oil
25 ml fresh orange juice
1 tbsp orange zest
1 tbsp honey
5 mint leaves, sliced
Salt to taste
Combine dressing ingredients and whisk to emulsify. Toss dressing with fruit, kale and carrots and serve.
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