Blood Orange, Kale, and Avocado Salad

Blood Orange, Kale, and Avocado Salad

  • Prep: 2 hr 15 min
  • Cook Time:
  • Total: 2 hr 15 min
  • Serving: 2 Servings

Beautiful in color and gorgeous in taste, this blood orange, kale and avocado salad is a delicious blend of contrasting tastes and textures.


  • 1 bunch of Tuscan kale, rinsed and stems trimmed
  • extra virgin olive oil
  • 2 blood oranges, peeled and segmented
  • 1/2 ripe avocado, sliced
  • 1/4 cup minced cilantro
  • 1 handful of raw pine nuts
  • aged balsamic vinegar


  1. Rub the kale leaves generously with olive oil and then chop into pieces. Place the kale in the refrigerator for 2 hours to marinate and soften in the oil.
  2. Transfer the kale to a bowl and then add the blood orange, avocado, cilantro and the pine nuts. Drizzle the salad with olive oil and balsamic vinegar and gently toss to combine; serve immediately.


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