Tangy Kale Salad

I had this delicious salad over a year ago in Vancouver, not sure which restaurant it was. Now I am remaking the recipe, tastier and healthier. Enjoy.

Tangy Kale Salad

- 1 bunch of kale (around 6 oz), stem removed and chopped

- ¼ tsp salt

- 2 tbsp freshly squeeze orange juice (about half orange)

- 2 tbsp Greek yogurt

- 1 tbsp extra virgin olive oil

- 1 clove of garlic, grated (for less garlicky flavour, use ¼ tsp garlic powder)

- ¼ tsp sugar

- ½ jalapeño, seed removed and chopped

- 1 orange, segmented (here’s a video on how to do it: http://www.marthastewart.com/990540/how-cut-perfect-citrus-sections)

- 4 oz chevre cheese, crumbled (goat cheese or feta works as well) I didn’t have it but highly recommend

1. In a large bowl, add the kale and sprinkle the salt. With clean hands, firmly massage the kale until the leaves are softened and a little darker.

2. In a small bowl, mix the orange juice, Greek yogurt, olive oil, garlic, sugar and a pinch salt and pepper until is well combined.

3. Add the chopped jalapeño and orange sections into the kale. Pour the dressing over and combine. Serve as two side portions.

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