Adding citrus fruit to a winter salad is a great way to add flavor and nutrients. This Tangerine, Radish, and Avocado Kale Salad is a feast for the eyes as well as the palate.
While you usually see tangerines separated into segments, the ones I got were seedless, so I decided to slice them in rings to use in a composed kale salad.
I love combining citrus with greens to allow for maximum vitamin C and iron absorption.
In addition, I enjoy how this salad looks with the orange and green together.
If you want to serve this Tangerine, Radish, and Avocado Kale Salad mixed, you can separate the fruit into segments instead of slicing them.
As always, feel free to use other vegetables or nuts/seeds if you’re not a fan of the ones I chose.
What is your favorite fruit to enjoy in salad? Please let me know in the comments!
You may also enjoy these other delicious fruity salads:
Mexican Christmas Eve Salad (perfect for any time of the year!)
Grab your ingredients, and let’s make Tangerine, Radish, and Avocado Kale Salad!
Tangerine, Radish, and Avocado Kale Salad
- 1 bunch kale (any variety) I used Lacinato.
- 1 avocado divided (Half will be used to massage the kale, and the other half sliced as a salad topping.)
- 2 Tbsp lemon juice
- 1 tsp agave (optional)
- 2 tangerines peeled and sliced
- 3-4 radishes sliced
- Hemp seeds and/or pumpkin seeds for topping (optional)
Remove the tough ribs from the kale and tear or chop into bite-size pieces.
In a large bowl, use your hands to massage the kale with half the avocado until the kale is tender and has reduced in size.
Add the lemon juice and agave (if using) and toss well to coat.
Divide the kale among two plates. Top with the tangerines, the reserved avocado, radishes, and seeds (if using).
If you would rather serve this as a tossed salad, simply peel the tangerine and separate into segments instead of slicing.
Don’t forget to pin this recipe for later!
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