6 to 8 servings
Preparation Time: 15 min
Usually high-fibre 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 cup | milk | 250 ml |
1/2 cup | plain Greek yogurt | 125 ml |
2 tbsp | Dijon mustard | 30 ml |
1 tbsp | freshly squeezed lemon juice | 15 ml |
2 tsp | liquid honey | 10 ml |
1 | clove garlic, minced | 1 |
1/2 tsp | salt | 2 ml |
1/2 tsp | pepper | 2 ml |
1/2 cup | snipped chives, optional | 125 ml |
Salad: | ||
1 | small bunch of kale | 1 |
1 | seedless orange, peeled and cut into segments | 1 |
1/3 cup | almonds, coarsely chopped | 75 ml |
1/2 cup | crumbled Canadian Feta | 125 ml |
1 | ripe but firm avocado, peeled and cut into cubes | 1 |
Instructions
Step 1 Dressing: In a medium bowl, whisk milk with yogurt, mustard, lemon juice, honey, garlic, salt and pepper. Stir in chives, if using.
Step 2 Salad: 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 serving bowl. Add orange segments, almonds and Feta. Gently toss. Drizzle with about 1 cup (250 mL) dressing. Gently toss in avocado. Refrigerate remaining dressing up to 2 days.
Tips!!
For even more flavour, toast almonds for a couple of minutes in a skillet over medium heat until fragrant.
Try grapefruit segments and a small handful of dried cranberries in place of almonds.
Try baby kale, spinach or arugula.
Nutritional info per serving
Original source: Citrus Kale & Avocado Salad (cookspiration.com)