Citrus Kale and Avocado Salad Recipe | DFM

Citrus, Kale & Avocado Salad


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.



  • 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



  • 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



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



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.



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