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Citrusy Kale Salad with Avocado, Chickpeas and Cashews
Ingredients
  • ¾ bunch lacinato (dino) kale, chopped
  • handful flat leaf parsley, chopped
  • 2 to 3 blood oranges, zested and cut into supremes/segments
  • 2 teaspoons dried oregano
  • 1 to 2 lemons
  • extra virgin olive oil, about 2 to 3 Tablespoons
  • salt and pepper
  • sugar or agave nectar
  • dried currants
  • toasted cashews, chopped
  • cooked chickpeas
  • 1 avocado, peeled and sliced
Steps
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