Tuscan Kale, Orange & Avocado Salad

healthy choice

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.

Preparation time Prep: 20 mins
cook 3 mins
Skill level Easy Peasy

You will need:

  • ½ cup pumpkin seeds
  • 1 bunch Tuscan kale
  • Sea salt, for sprinkling
  • 1 orange, peeled and cut into bite-sized pieces
  • ½ 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


  • 1Toast the pumpkin seeds over low heat in a non-stick frying pan. Remove from pan and set aside.
  • 2In a bowl, whisk together all the dressing ingredients. Season to taste with salt and pepper and set aside.
  • 3Wash 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.
  • 4Place 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.

Tip: For extra crunch and goodness, add some other seeds – toasted sunflower seeds work well.

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