Ojai Pixies make this Tangerine, Radish, and Avocado Kale Salad colorful and flavorful. It's a nutritious, healthy, oil-free dish. Visit http://www.veggiessavetheday.com for the recipe and to subscribe to get recipes like this delivered straight to your inbox, or pin it to save for later!
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Tangerine, Radish, and Avocado Kale Salad

Adding citrus to your salad makes it nutritious and delicious!
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 99kcal
Author Amy Katz
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Ingredients

  • 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)

Instructions

  • 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).
  • Enjoy!

Notes

If you would rather serve this as a tossed salad, simply peel the tangerine and separate into segments instead of slicing.
Calories: 99kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Sodium: 29mg | Potassium: 465mg | Fiber: 1g | Sugar: 12g | Vitamin A: 7095IU | Vitamin C: 108.2mg | Calcium: 130mg | Iron: 1.1mg
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Course: Salad
Cuisine: Fusion
Keyword: Tangerine Kale Salad