Citrus Kale & Avocado Salad

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.