Citrus Kale and Avocado Salad Recipe | DFM

Citrus, Kale & Avocado Salad

Prep Time

15 min.

Serving Size

6-8 servings

Usually, high-fiber kale is served cooked, but why not try it in a salad? Kale’s sturdy leaves contrast beautifully with the creamy avocado, and the sweetness of the orange balances the tang of the Feta.

Ingredients

DRESSING

  • 1/2 cup (125 mL) snipped chives (optional)
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) plain Greek yogurt
  • 2 Tbsp (30 mL) Dijon mustard
  • 1 Tbsp (30 mL) freshly squeezed lemon juice
  • 2 tsp (10 mL) liquid honey
  • 1 clove of garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper

 

SALAD

  • 1 small bunch of kale
  • 1 seedless orange, peeled and cut into segments
  • 1/3 cup (75 mL) almonds, coarsely chopped
  • 1/2 cup (125 mL) crumbled Canadian Feta
  • 1 ripe but firm avocado, peeled and cut into cubes

Directions

Dressing:

1. In a medium bowl, whisk milk with yogurt, mustard, lemon juice, honey, garlic, salt and pepper. Stir in chives if using.

 

Salad:

1. Trim kale by cutting out and discarding tough ribs of leaves. Stack leaves, then slice crosswise into strips about 1-1/4 inches (3 cm) wide, for about 10 cups (2.5 L). Place kale in a serving bowl. Add orange segments, almonds and Feta. Gently toss. Drizzle with about 1 cup (250 mL) of dressing.  Gently toss in avocado. Refrigerate remaining dressing for up to 2 days.

 

Tips

  • For even more flavour, toast almonds for a couple of minutes in a skillet over medium heat until fragrant.

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