This cheerful kale citrus salad will brighten up even the coldest day! Featuring juicy orange chunks, creamy avocado, chewy dates, and crunchy almonds, this tantalizing salad will satisfy all your cravings!
I was born and raised in Florida, so it’s practically a given that I adore fresh citrus.
While I was growing up, we were lucky enough to have an orange tree right in our backyard. You always knew it would be a great day when we’d pick a basket of oranges and squeeze fresh orange juice in our kitchen.
My dad calls it “nectar of the gods” and I can’t think of a better description. Intensely tangy, vibrant, and incomparably sweet: the store-bought brands don’t even come close.
This kale citrus salad drizzled with sunny orange juice vinaigrette always makes me think of home. I love making it in the dead of winter when citrus is in season—the bright color and flavor will boost your mood on even the coldest of days! I hope that wherever you are, this kale citrus salad brightens your day!
Why you’ll love this recipe
- A satisfying blend: This is not a one-note salad. A lot of flavors and textures combine to make this salad unique and satisfying. You get crunchiness from the kale and delicate almonds, rich creaminess from the avocado, juicy bursts of color and flavor from the oranges, and caramel-like sweetness and chewiness from the Medjool dates. And the zippy orange vinaigrette ties it all together nicely.
- Health benefits: Kale is a well-known superfood, and oranges are a fantastic source of vitamin C, which helps protect your cells and immune system.
Ingredients
For the salad, you’ll need:
- Lacinato kale: The darker variety of kale with large, flat leaves. It’s also called Tuscan kale or dinosaur kale. Lacinato kale is a great source of vitamins A, C, K, and B6.
- Oranges: Their vibrant color makes this salad a standout. Plus, they are rich in vitamin C and antioxidants.
- Avocado: Adds a lush creaminess. Avocados are a good source of fiber and may help support heart health and reduce inflammation.
- Medjool dates: These large dates have an intense, caramel-like flavor and a satisfying chewiness. Be sure to remove the pits before adding them to the salad (or look for pitted Medjool dates at your grocery store).
- Hemp seeds: Also referred to as hemp hearts. These tiny seeds add texture and visual interest and are high in antioxidants and omega-3 fatty acids.
- Sliced almonds: Gives the salad a nice crunch and visual interest. You’ll add them right before serving so they don’t get soggy. Almonds have been associated with maintaining heart health and supporting healthy blood pressure.
To make the orange vinaigrette, you’ll need:
- Orange juice: Use fresh-squeezed if you can (but strain out the pulp). Store-bought also works (look for “not from concentrate” and “100% orange juice” on the label for the best flavor). If it’s available in your area and your budget allows, Natalie’s is the closest I’ve found to fresh-squeezed flavor.
- Champagne vinegar: Adds mild acidity. If you don’t have champagne vinegar on hand, any mild vinegars (e.g., rice vinegar, white wine vinegar, or red wine vinegar) would likely work well as a substitute.
- Dijon mustard: Enhances the flavor.
- Maple syrup: The small amount used here adds a touch of sweetness.
- Freshly cracked black pepper: For a subtle kick.
See recipe card for quantities.
Instructions
- Step 1: Add the vinaigrette ingredients to a small bowl or mason jar. Stir well to combine or, if using a mason jar, put on the lid and shake well. Splash the diced avocado with a couple spoonfuls of the dressing (see Top Tip).
- Step 2: Slice the kale into thin ribbons and add to a large bowl.
- Step 3: Add half the orange vinaigrette to the bowl of kale. Let it soak for a minute. Then, massage the kale by scrunching it gently with your hands for about 30 seconds. This helps the kale absorb the dressing and makes it more tender.
- Step 4: Add the orange pieces, avocado chunks, diced dates, and hemp seeds to the large bowl. Gently toss to combine. Taste and add more orange vinaigrette if desired. Garnish with the almond slices and serve immediately.
Equipment
- Cutting board
- Chef’s knife
- Paring knife or small knife with serrated blade
- Small bowl or mason jar
- Fork or spoon
- Measuring cup
- Measuring spoons
Storage
Store leftover kale citrus salad in the fridge and enjoy within 2 days (the avocado will start to brown but will still taste good). Keep any leftover dressing in a separate container in the fridge and use within 1 week.
Top Tip
Toss the diced avocado in a couple spoonfuls of the dressing while you are chopping the kale. The citric acid in the orange juice will help keep the avocado from oxidizing (turning brown).
Related
Looking for other salad inspiration? Check out these recipes:
Kale Citrus Salad
Equipment
- cutting board
- chef's knife
- paring knife or small knife with serrated blade
- small bowl or mason jar
- fork or spoon
- measuring cup
- measuring spoons
Ingredients
Salad ingredients
- 1 bunch lacinato kale rinsed and blotted dry
- 1 large orange (or 2 small oranges), peeled, membranes removed, and cut into small triangular sections
- 1 large avocado (or 2 small avocados), pitted and diced (see Top Tip)
- 3 Medjool dates pitted and diced
- 2 tablespoons hemp seeds
- ¼ cup sliced almonds
Orange vinaigrette ingredients
- ¼ cup orange juice (pulp-free)
- 2 teaspoons champagne vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup
- freshly cracked black pepper to taste
Instructions
- Make the orange vinaigrette: Add the vinaigrette ingredients to a small bowl or mason jar. Stir well to combine or, if using a mason jar, put on the lid and shake well. Splash the diced avocado with a couple spoonfuls of the dressing (see Top Tip).
- Cut the kale: Slice the kale into thin ribbons and add to a large bowl.
- Massage the kale: Add half the orange vinaigrette to the bowl of kale. Let it soak for a minute. Then, massage the kale by scrunching it gently with your hands for about 30 seconds. This helps the kale absorb the dressing and makes it more tender.
- Add the components: Add the orange pieces, avocado chunks, diced dates, and hemp seeds to the large bowl. Gently toss to combine. Taste and add more orange vinaigrette if desired. Right before serving, garnish with the almond slices. Enjoy immediately.
Notes
- Store leftover kale citrus salad in the fridge and enjoy within 2 days (the avocado will start to brown but will still taste good). Keep any leftover dressing in a separate container in the fridge and use within 1 week.
