Sunshine Salad | IMPACT Magazine

Ingredients

• ¼ cup extra virgin olive oil
• 3 Tbsp. apple cider vinegar
• 1 Tbsp. fresh lemon juice (½ lemon)
• Zest of ½ orange
• Zest of ½ lemon
• 2 Tbsp. honey
• ⅛ tsp. kosher salt
• Freshly ground black pepper
• 2-3 cara cara oranges
• 1 avocado, sliced
• 1 apple, sliced horizontally
• 1 small bunch baby kale, washed and dried
• ½ pomegranate’s seeds, rinsed
• 1 cup walnuts, chopped