Name: Green salad with red currants & orange dressing
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 150g kale, stalks removed, leaves torn; 100g cavolo nero, stalks removed, leaves shredded; 50g red vein sorrel leaves; 1 Lebanese cucumber (130g), cut into long thin ribbons; 1 large avocado (320g), chopped; 100g breakfast radish, sliced thinly lengthways; 125g fresh red currants; ¼ cup (50g) pepitas; ORANGE DRESSING; ¼ cup (60ml) extra virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons freshly squeezed orange juice; 1 teaspoon honey; ¼ teaspoon ground cumin

This fresh and festive green salad with red currants is everything we love about holiday entertaining. It’s a great make-ahead salad for your festive feast as the dressing can be made up to a week ahead. Assemble salad just before serving.

Ingredients

150g kale, stalks removed, leaves torn

100g cavolo nero, stalks removed, leaves shredded

50g red vein sorrel leaves

1 Lebanese cucumber (130g), cut into long thin ribbons

1 large avocado (320g), chopped

100g breakfast radish, sliced thinly lengthways

125g fresh red currants

¼ cup (50g) pepitas

ORANGE DRESSING

¼ cup (60ml) extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons freshly squeezed orange juice

1 teaspoon honey

¼ teaspoon ground cumin

Method

Make oraange dressing – place ingredients in a screw-top jar; shake well. Season to taste with salt and pepper.

Place kale in a large bowl with half the dressing; using your fingers, lightly rub together to soften the kale.

Add remaining ingredients to bowl; toss gently to combine. Serve on a platter drizzle with remaining dressing.

You can use baby spinach leaves instead of kale, and regular red radishes if breakfast radishes are not available.
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Ingredients

Method

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