Kale salad with salmon, orange, goat feta and avocado

Viva 24/9/2009

Amanda Laird

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½ head	Kale, (or 200g)
1 splash	Avocado oil
200 g	Boneless salmon fillets
1 to taste	Salt & freshly ground pepper
2	Oranges
100 g	Feta cheese, (goat's feta)
1	Avocado
¼ cup	Roasted and salted organic soy beans, (available from health food stores) or as an alternative nut or use sunflower seeds
1	Lemon, (juice)

Put a saucepan of salted water on to boil. Chop the kale into edible pieces then blanch. Refresh in cold water and drain.
Heat a pan, add a drizzle of avocado oil then cook the seasoned salmon for 3-4 minutes on each side.
Wipe out the pan and return to the heat. Add a little more oil and saute the kale in batches for 2-3 minutes, season.
Peel and segment the oranges, crumble the feta, peel and slice the avocado and break up the salmon.
Arrange the kale and salmon on a serving platter. Add the orange and avocado slices, scatter over the feta and soy beans then drizzle the salad with a little avocado oil, the juice of a lemon and finish with salt and freshly ground black pepper.