Description

The bright earthy kale and the crunch of the jicama pair wonderfully with the creamy avocado bites and the sweet orange dressing. This salad is a feast for the eyes and an explosion of taste.

Ingredients

Scale

5 stems curly kale, remove stems and chop leaves into bite-size pieces (about 6–7 cups)

1–1/2 cups jicama, peel and finely julienned (about 1/4 of a jicama)

4 oranges, segments cut into supremes

1 avocado, diced (about 1–1/2 cups)

3 tablespoons extra-virgin olive oil

2 tablespoons fresh orange juice

1 teaspoon fresh lime juice

1 tablespoon orange zest

1–1/2 teaspoons honey

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch cayenne pepper

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Instructions

Remove the stem and chop kale. Add kale to a large salad bowl.
Peel the jicama and cut the jicama into fine julienne, or grate the jicama on the coarse side of a box grater. Set jicama aside.
Remove the zest from 1 orange to equal 1 tablespoon orange zest. With a paring knife, remove the peel from the oranges. Carefully cut in-between the membrane to remove each orange segment. Set orange segments aside.
Combine olive oil, orange juice, lime juice, orange zest, honey, kosher salt, pepper, and a pinch of cayenne pepper in a small bowl. Whisk well to combine. Taste and adjust seasoning as desired.
Pour dressing over the kale and massage leaves gently to softened kale. Add jicama, orange segments, and avocado pieces and toss well to combine.
Serve and enjoy.

Notes

If preparing this salad ahead of time. Make the dressing and chop the ingredients, but don’t combine until just before serving.

Nutrition

Serving Size: 8 ounces