Tag Archives: kale

Citrus Kale Salad with Toasted Almonds & Avocado


citrus-kale-salad-with-avocado-and-toasted-almondsHere it is friends. My third kale salad on the blog. You love them, so I am making them. I love them too, maybe even more than you do, and even more amazingly, my husband loves them. So I make kale salads all the time. I only can alter it so much though- add too many crazy things and it gets a bit weird. You still have to follow a basic recipe of oil and acid and crunch and sweet. That’s it.

I used some great, juicy oranges that I had for this salad and you just need to section them for perfect, skin-free slices:


Then I add the avocado in cubes:

avocado cubes

Add a lot of pepper, and you are good to go!

Citrus Kale Salad with Toasted Almonds and Avocado. You. Are very welcome.

Citrus Kale Salad with Toasted Almonds & Avocado

Citrus Kale Salad with Toasted Almonds & Avocado

The citrus and aminos in this bright salad are reminiscent of asian flavors and the crunch of the almonds with the creamy avocados make a perfect balance of textures.


  • 4 cups washed and chopped kale
  • 1 Tbsp. olive oil
  • 1 Tbsp Braggs Aminos or Coconut Aminos (or soy sauce)
  • 2 oranges
  • 2 Tbsp. almond slices ( or your favorite nuts)
  • 1/2 of an avocado
  • pepper to taste


  1. In a large bowl add the kale.
  2. Add the oil and using your very clean hands (I know! but you can wipe them off after), rub the oil into the kale until it's fully covered in oil.
  3. Add the aminos.
  4. Cut one orange in half, and squeeze each half's juice onto the kale. With the other orange, you are going to cut it into sections. Add the sections to the bowl.
  5. In a small saute pan, on medium heat, toast your almonds, shaking the pan every so often so they don't burn. Remove from heat once they are light brown and add to the bowl.
  6. Cut the avocado into cubes and add this.
  7. Pepper generously.
  8. Mix with a large spoon until it is all combined. Serve.


This will keep in the fridge without getting soggy for a while- kale is a tough green, so when you are "massaging" the oil in the first part of the recipe, this will help make the greens a bit more tender.

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If you love kale salads too- try these others:

Spring Radish, Clementine & Feta Kale Salad

radish kale salad
Sara’s Nutty Kale Salad

nutty kale salad
Rice & Kale Salad

rice and kale salad

Spring Radish, Clementine & Feta Kale Salad

radish kale salad

Isn’t this pretty?  And Spring-y?

I know…you were wondering when I was going to make yet another kale salad! Well, wonder no more, it is here!

I love this new recipe! I made it up this morning with the bare-bones refrigerator that I have!

Oranges, radishes, feta.

Oh- and kale! Of course, the kale!

Sweet, bitter, salty- this is sooooo good.  Sometimes I just crave feta, don’t you?

Again- just look:

radish salad



Here’s how:

Spring Radish Kale Feta Salad

Yield: 2 lunch sized salads, or 4 side salads

This is a great make-ahead salad, as the hearty kale can be dressed with the vinaigrette and then sit until you are ready to serve it. Also a good salad to bring to a potluck for the same reasons.


  • 1 cup radishes, thinly sliced
  • 1/4 cup italian parsley, chopped
  • 4 scallions, chopped
  • 4 cups kale, chopped
  • 1 seedless clementine, divided into sections
  • 1 Tbsp. feta crumbles
  • For the Vinaigrette
  • 1/8 cup fresh squeezed orange juice
  • 1/8 cup olive oil
  • 1 Tbsp. honey
  • 1/4 tsp.ground pepper
  • 1 tsp. kosher salt


Mix all the salad ingredients together in a bowl.

Whisk all the vinaigrette ingredients in a small bowl, and pour on top of salad.

Mix all together very thoroughly. Serve.


If this makes you want MORE kale salad, see this recipe, or this one! HarHar.  Of course if you are over kale and onto the next thing…you can move on to the next thing. Not this. Not this delicious kale.

Lemme know in the comments:

How are you cooking differently with this thing in the sky that has appeared…I mean “the sun.” I know- I almost forgot what it was called! Welcoming any new veggies or cooking with less heavy comfort-food ingredients?

I am linking up with: Powered By BLINGThe Fit Foodie Mama, and Running on Happy.

Oh! Don’t forget to enter my Giveaway! It is open for ONE WEEK only until 4/28, 11:59 EST! It is for a Handana- my review was yesterday and I know you will want to enter!

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Sara’s Nutty Kale Salad

nutty kale salad

With the holidays just approaching, and the load of carbs and sugary goodness that means “Thanksgiving” upon us, I think you may be seeing more recipes with kale in them here at HAG!

I have to balance the rest of my day with good and healthy food in order to be able to indulge in the best of the season’s treats without gaining weight or feeling laden down with no energy.  Balance people.  It is the way to have your cake AND eat it too!

My sister is notoriously the most healthy person in my family, and probably that I even know.  So this is a recipe that she brings to most get togethers of ours, and we have come to expect some version of it, which quickly disappears every time!  You can change it up using different ingredients, but the idea is to chop the kale very fine and then the grain and nuts, lends an addictive texture and taste that I just want to eat and eat!  Like my body is actually craving the goodness- just unexpectedly delicious.  Keeping it for a day after you make it is even yummier, make this the perfect salad to make ahead and take to work for a couple lunches, or to bring to a dinner party as a salad.

Sara’s Nutty Kale Salad


  • Small head of kale, chopped fine (about 5 cups)
  • ½ cup cooked quinoa
  • 1/4 cup olive oil
  • 1/8 cup lemon juice
  • 1/8 cup Bragg’s Liquid Aminos
  • ¼ cup ground almonds


To cook the quinoa, bring 3/4 cup of quinoa and 1 1/2 cups of water to a boil and reduce to simmer for 15 minutes. Let cool. Measure out the 1/2 cup for this recipe and put in a large mixing bowl.

To grind the almonds, I use my food processor, and just pulse until roughly ground- you don’t want a wet texture..

In a small bowl, mix to make a vinaigrette: the olive oil, lemon juice and tamari.

Toss the cooked and cooled quinoa with the kale and ground almonds. Add the liquids until just covered with the dressing when combined. Add a few shakes of ground black pepper and serve or refrigerate for up to three days.


That’s it! Gluten-free.  Soy-free.  Kale-full.  Mission-healthy completed.