Citrus Kale & Avocado Salad
1 cup (250 mL) Milk
1/2 cup (125 mL) plain Greek yogurt
2 tbsp (30 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) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) snipped chives, optional
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
Yields: 6 to 8 servings
See full recipe: https://www.dairygoodness.ca/recipes/citrus-kale-avocado-salad?source=calendar Citrus Kale & Avocado Salad true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
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.
- Course Salads
- Prep. Time 15 mins
- Yields 6 to 8 servings
Did you know?
Dressing: In a medium bowl, whisk milk with yogurt, mustard, lemon juice, honey, garlic, salt and pepper. Stir in chives, if using.
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.