Kale Salad with Oranges and Cashews

Found this on eatliverun and made it without avocado and cashews instead of almonds. Makes one giant salad (with leftover dressing).

Ingredients:
1 bunch lacinato kale (“dinosaur” kale”), washed and roughly chopped
2 juicy oranges
3 tbsp extra virgin olive oil
2 tbsp sliced toasted almonds
pinch of sea salt
pinch of black pepper

Directions:
First, make the dressing. Combine the juice of one orange with the olive oil, pinch of sea salt and pepper. Shake or stir until very well combined. Set aside.

To assemble the salad, peel the other orange and separate the sections (peeling off the white pith as best you can). Chop orange sections roughly and place in a bowl with the kale and cashews.

Drizzle about half the dressing over salad and toss well to coat. Enjoy now or stick in the fridge and eat later (this salad will stay good for a couple days in a covered container in the fridge). Dressing will stay good in a sealed jar for a about a week.