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This salad mixes juicy oranges, hearty kale and a tangy, creamy dressing with pops of capers and a dash of salty parmesan.
A traditional Panzanella soaks stale bread in tomato juice to give it it’s characteristic texture and flavour. For this version though, I don’t do any of that! And instead impart a toasted flavour onto the bread before giving it a healthy coat of dressing to soften it up just slightly. No sogginess, just a lovely, satisfying chew.
Add all ingredients to blender and blend until smooth.
To a large bowl, add kale followed by 1/2 of the dressing.
Using kitchen gloves, massage the dressing into the kale leaves until they are well-coated.
Tear bread into bite-sized pieces, add to bowl with coated kale and add remaining dressing. Toss together until dressing is evenly distributed.
To the same bowl, add oranges slices, vegan parmesan shreds and capers. Toss gently to combine.
Add salad to serving dish before topping with remaining avocado and any extra shreds of parmesan or capers for if desired. Enjoy!
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