Blood Orange Salad with Kale and Avocado

I’m so tired of the cold. And the snow. Winter soups, stews, and other comfort foods are nice and all, but I’ve really been craving salads.

Blood oranges aren’t exactly local, but they are in season right now: I found beautiful organic ones at my local natural food store.

blood orange in snow

I used a few to make this cake for a food52 contest, and put the rest in this salad.

blood orange salad

If you’ve never eaten raw kale in a salad, here’s the deal. By massaging olive oil into the kale leaves, you soften them a lot. If you let them hang out in the refrigerator for a while before making the salad (I left mine overnight), it’s almost as if the kale is cooked. You can supreme your oranges for this blood orange salad like I did (this is a nice tutorial if your not familiar with how to supreme an orange) or feel free to use a sharp knife to peel them, then slice crosswise for a different, but equally pretty, presentation.

blood orange and kale salad

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orange kale salad 2

This post is linked to Slightly Indulgent Tuesday.

Related recipes I think you’ll enjoy:
Orange and Fennel Salad from Healthy Green Kitchen
Simple Winter Salad with Blood Orange Vinaigrette from 52 Kitchen Adventures
Raw Kale Salad with Pecorino from Kalyn’s Kitchen
Raw Tuscan Kale Salad with a Kick from My Man’s Belly

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Recipe for Blood Orange Salad with Kale and Avocado

Serves 1-2
use organic ingredients whenever possible

Ingredients

  • *1 bunch of Lacinato aka "Dinosaur" or "Tuscan" kale
  • *extra virgin olive oil
  • *2 blood oranges supremed
  • *1/2 perfectly ripe avocado sliced
  • *1/4 cup minced cilantro
  • *1 handful of raw pine nuts
  • *aged balsamic vinegar

Instructions

  • 1. Rinse and dry the kale. Remove any tough stems.
  • 2. Chop or tear the leaves into bite-size pieces (or shred the kale with a knife or food processor). Drizzle some olive oil over the kale and mix well, "massaging" the greens with very clean hands.
  • 3. Allow the kale to marinate in the refrigerator for a few hours before adding the orange segments, sliced avocado, cilantro, and pine nuts. Mix well.
  • 4. Add a little more olive oil and drizzle of of aged balsamic vinegar before serving.

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25 thoughts on “Blood Orange Salad with Kale and Avocado”

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  4. Beautiful salad! The first time I tried the Tuscan kale it was so tough I didn’t enjoy it much. But when I looked it up, turns out in Italy this kale is always cooked with fat – pork, bacon, or your brilliant use of olive oil. I’ll definitely be trying your trick – thanks!

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  8. Thanks Winnie for the great tip on making kale salad! I’ve never had kale raw because I always thought they are not meant to be eaten raw. Now that I know about this, I will certainly bookmark this for the kale season in Aussie land! Your pictures look great too!

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  9. I massage my kale and let it marinate over night too. This salad is so pretty with the green kale and magenta colored oranges! Do blood oranges taste like regular oranges?

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  10. Ooh I have almost all these ingredient in my kitchen. Your salad is beautiful and I need to find a way to use my kale and blood oranges. Thanks for sharing!

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  11. That sounds fabulous. I’m ready for some fresh, raw food. I’ve made a kale and avocado salad dressed with lemon juice, but this would be a nice change. The blood oranges would add a sweetness. Thanks for the idea.

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  13. This sounds so of the season and delicious! Kale is my favorite thing right now, and I love raw or cooked. The blood oranges and avocado sound great with it.

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  14. Such a beautiful salad! I adore all of these ingredients… especially now when we’re lacking in colorful produce here in New England

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