Kale Avocado Salad with Goji Berries and Pomegranate Kumquat Dressing

Ingredients

• 6 kumquats
• 1 Pomegranate
• 1 EL raw cane sugar
• 150 ml orange juice
• 3 EL dried goji berries
• 50 ml lukewarm apple juice
• 500 g kale
• Salt
• 2 ripe avocados
• 2 EL lemon juice

Instructions

1. 1.

   Wash the kumquats, pat dry, slice them thinly and then finely chop. Halve the pomegranate, remove the seeds and catch the released juice. Remove the white membranes from the seeds.

2. 2.

   Caramelize the sugar in a small pot over medium heat, add the fruits, and deglaze with orange and pomegranate juice. Simmer for about 10 minutes until syrupy. Remove from heat and let cool to lukewarm.

3. 3.

   Soak the goji berries in lukewarm apple juice. Wash and trim the kale, blanch it in boiling salted water for 4–5 minutes, then drain and shock in cold water. Cut off tough stems and tear the leaves into small pieces.

4. 4.

   Halve the avocados, twist out the pits, and gently squeeze the flesh from the skins. Cut into bite‑sized cubes and toss with lemon juice.

5. 5.

   Combine the kale, avocado cubes, and drained goji berries. Plate on bowls or plates and drizzle with the kumquat dressing before serving.