Kale and Avocado Citrus Salad

Tender massaged kale with creamy avocado, citrus segments, and toasted pumpkin seeds. A nutrient-dense green salad that's light and satisfying.

Prep: 15 min

Servings: 4

Ingredients

• 4 cups kale chopped
• 2 avocados avocado
• 1.5 cups orange segments
• 1 cup grapefruit segments
• 0.5 cup pumpkin seeds
• 3 tbsp olive oil extra virgin
• 1.5 tbsp sherry vinegar
• 0.5 tsp dijon mustard
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic minced
• 2 tbsp fresh mint leaves

Instructions

1. Massage chopped kale with a pinch of salt for 1-2 minutes to soften and break down the fibers.
2. Toast pumpkin seeds in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned. Set aside.
3. In a small bowl, whisk together olive oil, sherry vinegar, minced garlic, dijon mustard, salt, and black pepper.
4. Add softened kale to a large bowl. Drizzle with dressing and toss gently to coat.
5. Top kale with orange segments, grapefruit segments, sliced avocado, and toasted pumpkin seeds.
6. Garnish with fresh mint leaves and serve immediately. Best served fresh, not as meal prep.

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