– 1 bloody orange
– 1 navel orange
– 1 pink grapefruit
– 1 lemonade
– 1 to 2 handfuls of Micro Kale
Cut both oranges, the grapefruit and the lemonade into thick slices and remove the peel from them. Prepare a bed of Micro Kale on the plate and layer the citrus slices on top of each other over it. If done in the summer, this dish is best served chilled.