Ingredients
Scale
- 1 bunch kale, stems removed and leaves chopped
- 1 orange, peeled and segmented
- 1 grapefruit (or blood orange), peeled and segmented
- ½ cup pomegranate arils
- 1 ripe avocado, sliced
- â…“ cup sliced almonds, toasted
- Optional: goat cheese, sunflower seeds, or quinoa
- 3 tablespoons olive oil
- 1½ tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Place chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage the kale for 1–2 minutes until softened.
- Peel and segment the orange and grapefruit.
- In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In the large bowl, combine the massaged kale, citrus segments, pomegranate arils, avocado, and toasted almonds.
- Drizzle the vinaigrette over the salad, toss gently, and top with optional goat cheese or sunflower seeds if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for 1-2 days. For best freshness, keep the vinaigrette separate until serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg