1 bunch kale, stems removed

2 oranges, quartered, then halved again longways, then peeled with a knife

1 cup fresh blueberries

1/2 red onion, chopped

1/2 cup kalamata or green olives (pick your favourite)

For the dressing:

4 Tbsp virgin olive oil (you can use coconut oil but see note below *)

juice from half a lemon (1-2 Tbsp)

ground peppercorns to taste


Remove the stems from the kale and chop coarsely and place in a large salad bowl. Quarter the oranges with skin on and then cut in half again – longways. Using a sharp knife carefully remove the skin and discard. Then half the orange pieces again. Chop the onion and add the blueberries and oranges to the kale.

Mix the dressing ingredients together in a separate bowl and pour over the salad and serve.

* Note re coconut oil: If you want the healthier option of virgin coconut oil you can do it easily with a little bit of management. Coconut oil will harden under about 23 degrees C and so keep the  coconut oil separate from the salad so you can reheat if necessary to keep it liquid. Also if you are not eating immediately and your salad has been in the refrigerator, you will need to let it warm to room temperature before putting the oil on as it will harden on the cold salad ingredients. This is not a bad thing it will just make them appear to have a white coating but they still taste great. If it is a cold winter’s day, simply heat the oil as you serve and it should last through the meal. Warm dressing on this salad is superb.


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