Kale with juicy citrus, avocado, and pomegranate in a tangy citrus-honey vinaigrette for a bright lunch or side.
# Components:
→ Salad Base
01 - 6 cups curly kale, stems removed and leaves chopped
02 - 2 medium navel oranges, peeled and segmented
03 - 1 pink grapefruit, peeled and segmented
04 - 1 ripe avocado, diced
05 - 1/2 cup pomegranate seeds
06 - 1/4 cup thinly sliced red onion
07 - 2 tablespoons toasted pumpkin seeds
→ Citrus-Honey Vinaigrette
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh orange juice
10 - 1 tablespoon fresh grapefruit juice
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon honey or maple syrup
13 - 1/2 teaspoon Dijon mustard
14 - Salt and black pepper, to taste
# Directions:
01 - Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the leaves by hand for 1 to 2 minutes until tender and bright green.
02 - In a small bowl, combine fresh orange juice, grapefruit juice, apple cider vinegar, honey, Dijon mustard, and remaining 2 tablespoons olive oil. Whisk until emulsified. Season dressing with salt and black pepper to taste.
03 - Add orange and grapefruit segments, diced avocado, pomegranate seeds, and thinly sliced red onion to the massaged kale.
04 - Pour vinaigrette over the salad. Toss gently to evenly coat the greens, taking care not to crush the avocado pieces.
05 - Scatter toasted pumpkin seeds over the salad. Divide among plates and serve immediately.
