Blood Orange, Avocado, And Baby Kale Salad

• 2 handfuls baby kale greens - washed and dried
• 1 ripe avocado, peeled and sliced
• 2 blood oranges, peeled with a sharp knife and sliced
• 2 scallions, sliced, white and light green parts only
• Finest extra virgin olive oil you can find - I used Harmonian Kalamata olive oil
• Salt
• Fresh ground black pepper

1. Slice the ends off of the oranges and hold one flat and firm, cut side down, on a cutting board while slicing the peel and pith off with a sharp knife. Roll the orange over and slice into 4 slices.
2. Place a handful of baby kale on each plate. Put alternating slices of avocado and blood orange on top of the kale. Top with sliced scallions. Sprinkle lightly with salt and pepper.
3. Drizzle some olive oil on top. No need for any vinegar as you will have the citrus from the oranges. Enjoy!

baby kale greens, avocado, oranges, scallions, olive oil, salt, fresh ground black pepper

Taken from food52.com/recipes/34445-blood-orange-avocado-and-baby-kale-salad (may not work)