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!

Tangerine, Radish, and Avocado Kale Salad

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


  • 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).
  • Enjoy!


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