Description
If you love a good kale salad with orange then you will adore this version made with chopped raw kale, crunchy bread crumbs, avocado and feta. In addition to orange segments, I also used fresh grapefruit and lemon vinaigrette for three citrus fruits all in one!
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1 clove garlic, smashed and skin removed
- 4 ounces day old sourdough bread
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 tablespoon minced shallot
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 4 cups chopped kale leaves (no ribs)
- 1 large seedless orange, segmented or supreme-cut
- 1 ruby red grapefruit, segmented or supreme-cut
- 1/2 cup crumbled feta cheese, 2 ounces
- 1 avocado, peeled, pitted and sliced
Instructions
- Tear bread into a few pices and place in a food processor fitted with a steel blade attachment. Pulse several times to chop into large chunky breadcrumbs.
- Heat 3 tablespoons oil and smashed garlic in a medium skillet over medium heat until shimmering hot but not smoking. Add bread, and cook, stirring often. Reduce heat if necessary if it starts to smoke, and continue cooking until the breadcrumbs are browned and the garlic is toasted, 4 to 6 minutes. Transfer to a plate to cool and sprinkle with a little salt to taste.
- Whisk the remaining 2 tablespoons olive oil, lemon zest, orange zest, lemon juice, honey, shallot, salt and pepper in a medium bowl.
- Combine kale, orange, grapefruit, avocado and feta in a salad bowl. Pour dressing over the salad and gently toss to coat.
- Add the breadcrumbs and toss again. Serve immediately with avocado.
Notes
Cooking Tip
Supreming citrus fruit basically means removing all the white pith. Carefully slice off the citrus peel, then hold the citrus fruit in your hand. Carefully slice between each thin layer of skin/pith to remove the citrus fruit slices. There are also plenty of YouTubes you can watch if you want more detail!
Make Ahead
Wash and cut kale, and supreme the oranges up to 3 days in advance. Combine the dressing ingredients in a jar. Keep all the ingredients refrigerated. The breadcrumbs can be made a day ahead and kept at room temperature in a bag or resealable container. Toast them lightly in the toaster oven before adding to the salad. Follow directions for assembling and tossing the salad.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 286
- Sugar: 6 g
- Sodium: 427 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g