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Kale, Jicama, and Orange Salad

Photo: Brian Woodcock
Active time 14 mins
Total time 14 mins
Yield

Serves 8 (serving size: about 3/4 cup)

Bring a pop of fresh color, and a burst of nutrients when you serve this bright and fresh salad at your next event. Just because bland veggie trays tend to lose out over sugary treats at parties, doesn’t mean you have to stop serving them entirely. Serve this flavorful dish, and watch it disappear before your eyes. This salad is brimming with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work.

Ingredients

  • 2 large Cara Cara or navel oranges
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups diced ripe avocado
  • 6 cups lacinato kale, stemmed and coarsely chopped
  • 1 1/2 cups peeled julienne-cut jicama
  • 3 tablespoons unsalted toasted pumpkin seeds

Nutrition Information

  • calories 141
  • fat 10.9 g
  • satfat 1.6 g
  • monofat 7 g
  • polyfat 1.7 g
  • protein 2 g
  • carbohydrate 11 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 188 mg
  • calcium 41 mg
  • sugars 5 g
  • Est. Added Sugars 1 g

How to Make It

  1. Peel oranges, and cut crosswise into rounds. Set orange rounds aside.

  2. Combine oil, orange juice, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk. Add avocado to juice mixture; toss to coat.

  3. Place kale in a large bowl. Massage kale with hands for 2 minutes or until slightly wilted. Add orange rounds, avocado mixture, and jicama; toss. Sprinkle with toasted pumpkin seeds.