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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Blueberry Kale Citrus Salad Recipe

By Juliana Campbell
/
Chef Recipes
Blueberry kale citrus salad

Chef Jeanne Wi of Harvest created this recipe for Blueberry Fest in 2017.

Yield: Four Servings


Ingredients

Salad

1/2 cup blueberries
1/2 cup strawberries, sliced
4 cups baby kale
3 oranges, peeled and segmented
1/4 cup pomegranate seeds
2 cups shredded carrot

Mint Honey Dressing

150 ml olive oil
25 ml fresh orange juice
1 tbsp orange zest
1 tbsp honey
5 mint leaves, sliced
Salt to taste

Method

  1. Combine dressing ingredients and whisk to emulsify.
  2. Toss dressing with fruit, kale and carrots and serve.
By Juliana Campbell

Juliana or "Jules" is the Outreach and Events Coordinator for UBC Food Services. You might recognize her as the friendly face behind foodie events like Blueberry Fest, Summer Sizzler and Meet Your Maker.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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