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Kale Salad with Orange

A vibrant and healthy salad combining robust kale, sweet citrus fruits, creamy avocado, and crunchy toasted breadcrumbs, perfect for meal prep and maintaining a delicious nutrition-focused dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Toasted Breadcrumbs
  • 4 ounces day-old sourdough bread Stale bread works best, or substitute with whole grain.
  • 5 tablespoons extra-virgin olive oil, divided For a heart-healthy, flavorful base; consider avocado oil for a different taste.
  • 1 clove garlic, smashed and skin removed Adds aromatics; garlic powder can substitute in a pinch.
For the Dressing
  • 1 teaspoon lemon zest For bright flavor; lime zest works as a great alternative.
  • 1 teaspoon orange zest Compliments the citrus perfectly; grapefruit zest can be a zesty swap.
  • 2 tablespoons lemon juice, freshly squeezed Brightens up the salad; bottled juice will work but lacks freshness.
  • 1 tablespoon honey Provides sweetness; agave syrup is a good vegan substitute.
  • 1 tablespoon minced shallot Adds mild onion flavor; sweet onion can also work as a substitute.
  • 1/2 teaspoon salt plus more to taste Essential for flavor; use kosher salt for better texture.
  • 1/4 teaspoon pepper Enhances flavors; try white pepper for a different taste.
Salad Ingredients
  • 4 cups chopped kale leaves (no ribs) The base of the salad; ignore kale’s ribs for a more tender texture.
  • 1 large seedless orange, segmented or supreme-cut Adds sweetness and juiciness; any orange variety works in a pinch.
  • 1 ruby red grapefruit, segmented or supreme-cut For additional tang; use any grapefruit or even pomelo if preferred.
  • 1/2 cup crumbled feta cheese Gives creaminess; goat cheese provides a nice alternative.
  • 1 whole avocado, peeled, pitted, and sliced Delivers healthy fats; omit if avoiding fats.

Method
 

Make Toasted Breadcrumbs
  1. Tear sourdough bread into pieces and pulse in a food processor to make chunky breadcrumbs.
  2. Aim for a rough texture as it will crisp up beautifully when toasted.
Cook the Breadcrumbs
  1. Heat 3 tablespoons olive oil with smashed garlic in a skillet over medium heat until hot but not smoking.
  2. Add breadcrumbs and cook, stirring often, until browned, about 4-6 minutes. Transfer to a plate and sprinkle with salt.
Prepare the Dressing
  1. In a bowl, whisk together remaining olive oil, lemon zest, orange zest, lemon juice, honey, shallot, salt, and pepper.
  2. Make sure to taste and adjust seasoning to your liking; the dressing can be made ahead of time too!
Combine Salad Ingredients
  1. In a salad bowl, combine kale, orange segments, grapefruit segments, avocado, and feta.
  2. Pour the dressing over and toss gently.
Add Crunch
  1. Add the toasted breadcrumbs and toss again.
  2. Serve immediately with avocado.

Notes

For best results, prepare kale and citrus segments up to 3 days in advance and store dressing separately. Breadcrumbs can be made a day ahead. Consider serving alongside grilled chicken or fish for a balanced meal.