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.


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
clove garlic, minced
1/2 tsp salt 2 ml
1/2 tsp pepper 2 ml
1/2 cup snipped chives, optional 125 ml
small bunch of kale
seedless orange, peeled and cut into segments
1/3 cup almonds, coarsely chopped 75 ml
1/2 cup crumbled Canadian Feta 125 ml
ripe but firm avocado, peeled and cut into cubes


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.


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.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Calories / Calories 140
Fat / Lipides 9 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 273 mg
Carbohydrates / Glucides 11 g
Fiber / Fibres 3.4 g
Sugars / Sucres
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer