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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