Citrus Kale Salad

Citrus SaladThis simple salad has lots of vitamins, minerals, and lovely colors and textures to satisfy the winter blues.


  • 1 bunch lacinato kale
  • 1 small-medium radicchio
  • 1 ruby grapefruit
  • 1 navel or Valencia orange
  • 2 avocados
  • 2 handfuls fresh snap peas
  • Small bag pea shoots
  • Wine vinegar, preferably Rosé or White
  • Olive oil, salt and pepper

Wash all the veggies and drain. While they are drying, take a sharp knife and cut away all the peel and pith from the citrus fruits on a cutting board, leaving as much of the internal fruit as possible. Carefully cut each section out from between the membranes over a bowl to catch the juice and sections together. Once all the sections are cut out, gently squeeze the remaining juice out of what’s left. Put to the side.

Cut the avocados in half, remove the pits and peel gently, and place cut side down on the cutting board. Slice into half moons and put to the side.

Remove the tough ends and threads from the snap peas and slice diagonally into angular slivers. Put to the side.
Cut the woody parts of the stems out of the kale, leaving the tender parts. Slice across the leaves into thin strips about ¼-1/2 inch thick, but don’t worry it doesn’t need to be perfect! Put into whichever salad bowl you plan on using to serve.Citrus Kale Salad

Treat the radicchio similarly; remove the outer first layer of leaves, cut in half to more easily cut out the tough
heart, and cut into quarters. Chop them up into strips and toss in with the kale.

Drain the juice from the citrus segments into a small bowl. Add about half as much vinegar as juice and whisk together. Slowly drizzle in olive oil while whisking rapidly until you get a silky consistency, not too thick or too watery. It’s basically what you prefer, just be sure not to dilute the citrus/vinegar flavors too much. Season the dressing with salt and pepper to taste.

Now to assemble! Toss the dressing in with the kale, radicchio, and half the avocado. Top the salad with the remaining avocado, citrus segments, slivered peas, and pea shoots. Show off this beauty as a table centerpiece or divide between plates, and enjoy with a local rosé, apple wine or good old well water.

Note! This salad keeps very well if you assemble the everything accept the avocado, citrus and pea shoots before hand, so it is great for warm weather picnics!