"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 simpleš"
Citrus Avocado Salad
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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.