Kale Citrus Salad
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!
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.