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Citrus kale and avocado salad

Usually high-fibre kale is served cooked, but why not try it in a salad?
Recipe provided by Dairy Farmers of Canada ©
Closeup of chopped kale, avocado orange segments and crumbled feta
8 servings / 15 min 

Prep 15 min / Cook 0 min

 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 (250 mL) 1% milk
  • 1/2 cup (125 mL) 2% plain Greek yogurt
  • 2 tbsp (25 mL) Dijon mustard
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 2 tsp (10 mL) liquid honey
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) pepper
  • 1/2 cup (125 mL) snipped chives, optional

Salad:

  • 1 small bunch of kale
  • 1 seedless orange, peeled and cut into segments
  • 1/3 cup (75 mL) almonds, coarsely chopped
  • 1/2 cup (125 mL) crumbled Canadian Feta
  • 1 ripe but firm avocado, peeled and cut into cubes
Directions
  1. Dressing: In a medium bowl, whisk milk with yogurt, mustard, lemon juice, honey, garlic and pepper. Stir in chives, if using.
  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.
Nutritional Information per serving (1 of 8) 
  • Calories 135
  • Protein 6 g
  • Total Fat 8 g
  • Saturated Fat 2 g
  • Cholesterol 20 mg
  • Carbohydrates 11 g
  • Fibre 3 g
  • Sugars 6 g
  • Added sugars 1 g
  • Sodium 154 mg
  • Potassium 342 mg