Tuscan Kale, Orange & Avocado Salad Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Nut-free option
Easy peasy
One-pot recipe
Entertaining
Salads
The best salads tend to have one thing in common: balance. A variety of textures and flavour profiles — crunchy kale, creamy avocado, juicy citrus — make this one a gorgeous, satisfying medley.
You will need
Serves 2
- 1/2 cup pumpkin seeds
- 1 bunch Tuscan kale
- Sea salt, for sprinkling
- 1 orange, peeled and cut into bite-sized pieces
- 1/2 ripe avocado, cut into bite-sized pieces
- 1 cup finely chopped spring onions
- 1 cup finely chopped coriander leaves, plus extra leaves to garnish
Lemon Dijon Dressing
- Juice of 1 small lemon or lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon agave syrup
Recipe: Taste for Life
Directions
-
Step 1
Toast the pumpkin seeds over low heat in a non-stick frying pan. Remove from pan and set aside.
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Step 2
In a bowl, whisk together all the dressing ingredients. Season to taste with salt and pepper and set aside.
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Step 3
Wash the kale, then strip the leaves off the tough central stems. Roughly chop the leaves and sprinkle with the sea salt. Vigorously massage the salt into the leaves; you’ll quickly see them turn a glossy, bright green.
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Step 4
Place the kale in a serving bowl. Add the orange, avocado and spring onion and gently toss together. Sprinkle with the coriander and toasted pumpkin seeds, drizzle with the dressing and serve.
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Hot tip!
For extra crunch and goodness, add some other seeds – toasted sunflower seeds work well.
Recipe: Taste for Life
