Pour flax oil, vinegar and honey over the orange zest and pressed garlic while you prepare everything else. This helps to release some of the super healthy compounds that speed recovery!
While the oil is infusing, rip up your kale and combine with the sliced fennel and orange. Try to use a cutting board that has those little gutters around the sides so you can reserve the juice from cutting the orange and pour it over the vegetables.
When your veggies are ready to go, mix the dressing with orange zest and garlic and pour over the salad. Feel free to add more vinegar, flax oil or honey if you like your salad a little heavier on the dressing.
Season liberally with himalayan salt and freshly ground pepper. Toss and enjoy!
Recipe Notes
I served this salad with a bowl of organic bone broth with gluten-free matzo balls — the ultimate in get-better comfort food!