Citrus Avocado Salad

(109)
"Nothing brightens up a winter day like a citrus salad. I was craving bright flavours and this zingy salad brought all the feels. I used a combination of grapefruit, blood orange, cara cara orange and tangerine and to dress its simple blood orange vinaigrette. So good and so simple🍊"
-- @terianncarty

A Note from Feedfeed

This beautiful, bright kale salad has creamy avocado, sweet and tangy winter citrus, and protein packed chickpeas. The blood orange vinaigrette is simple and tasty and will take your lunch to the next level.

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  • Recipe Card
Prep time 5mins

Recipe Card

For the salad

ingredients

  • 1/2 avocado, sliced into 1/2 inch pieces
  • 5 cups baby kale
  • 1/2 cup raw walnuts
  • 1/4 cup fresh dill
  • 1/4 cup vegan feta, crumbled
  • 1/2 cup chickpeas, rinsed and drained
  • Sea salt and fresh ground black pepper, to taste
  • 1 ruby red grapefruit, peel and white pith removed sliced into 1/2 inch thick pieces
  • 1 cara cara orange, peel and white pith removed sliced into 1/2 inch thick pieces
  • 1 blood orange, peel and white pith removed sliced into 1/2 inch thick pieces
  • 1 tangerine, peel and white pith removed sliced into 1/2 inch thick pieces
  • Chili flakes, to taste

For the Blood Orange Vinaigrette

ingredients

  • 3 tablespoons fresh blood orange juice
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, finely minced
  • 2 teaspoons maple syrup
  • 1/2 cup olive oil
  • Pinch of sea salt and cracked black pepper

Method

  • Step 1

    Make the dressing: combine all ingredients in a jar, secure with lid and shake until emulsified.

  • Step 2

    Place baby kale and 1/2 of the chickpeas in a bowl. Dress with 2-3 tablespoons of vinaigrette. Toss to coat. Arrange on a serving dish.

  • Step 3

    Arrange citrus on top of kale with avocado and remaining chickpeas. Scatter vegan feta, walnuts, and dill on top of salad. Sprinkle with flakey sea salt, chilli flakes and cracked pepper.