Serves 2


  • 3 ounces fresh, tender baby kale leaves
  • 2/3 cup fresh Chilean blueberries
  • 2 Chilean navel oranges, peeled, pith removed, and cut into segments
  • 1 avocado, peeled and diced
  • ¼ cup toasted almonds, coarsely chopped
  • 2 ounces goat cheese, crumbled
  • 1 small fennel bulb, thinly sliced
  • 2 tablespoons sunflower seeds
  • 20 fresh mint leaves


  • 2 tablespoons Greek yogurt
  • ¼ cup extra virgin olive oil
  • 1-2 tablespoons fresh lemon juice
  • ½ teaspoon grated fresh ginger
  • generous pinch of sea salt
  • ground black pepper to taste



Place kale, blueberries, orange slices, avocado, almonds, goat cheese, fennel slivers, sunflower seeds and mint leaves in a large salad bowl.

Whisk all dressing ingredients. Dip a kale leaf into the dressing to taste for seasoning. Add a little more lemon juice, salt, and pepper to taste.

Drizzle a few tablespoons of dressing over the salad. Toss to coat and add more dressing to your liking.