Raw Kale Salad with Avocado and Blood Orange

by Dorothy Reinhold on January 19, 2012

Print This Post Print This Post Raw Kale, Avocado and Blood Orange Salad

I’ve now made enough raw kale salads that I don’t need an actual recipe most of the time.

I bought a blood orange tree to plant so next year I can use my own crop!

I go to the lacinato kale plants in the back yard, snag a good handful of pebbly looking leaves, and go to town.

Into a big bowl goes…

  • the washed and chiffonaded kale (remove thick center rib). Breathe deeply and smell the very fresh, green, outdoorsy smell of the leafy greens.
  • the juice from about half a Meyer lemon
  • a few glugs of super premium extra virgin olive oil
  • a handful of grated Parmesan or Pecorino Romano cheese

Stir well, allow to sit for a few minutes so the kale softens up a bit, and that’s it!

Of course, you can tweak with whatever else is on the counter needing to be used.

I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

Stir, taste and add a pinch of kosher salt if it needs it, and a grind of fresh pepper.

Then eat with gusto!

Raw Kale Salad with Avocado and Blood Orange

Sometimes you need to just rely on your judgment instead of a written recipe, don’t you agree? In fact, the name of this recipe pretty much tells you all you need to know.

Go ahead…step outside your comfort zone. Try it!


Disclosure: Melissa’s Producesent me the blood orange to sample. There was no expectation or requirement of endorsement. My opinions, as always, are my own. 

{ 8 comments… read them below or add one }

Judit and Corina @WineDineDaily April 15, 2012 at 6:48 pm

Thank you Dorothy for the delicious idea! Just making Kale salad with Meyer lemons, avocado and pine nuts, and after reading your recipe we wish we would have blood oranges as well! Have to try the next time….
Cheers 🙂


Cathy@shepaused4thought.com January 30, 2012 at 10:17 pm

I finally made this salad it so amazingly good. Thanks for sharing!


Dorothy January 31, 2012 at 5:46 pm

Thanks! Delighted that you like it!


Cathy@shepaused4thought January 20, 2012 at 9:29 pm

For the last couple weeks I have been debating about buying blood oranges at the farmer’s market. I honestly didn’t know what to do with them… now I know. I love any kind of kale salad, so I am looking forward to making this recipe.


Dorothy January 22, 2012 at 8:32 pm

Absolutely get them! They are so gorgeous…use then in everything, and if you have extras, squeeze them for a jolt of bright red juice in the morning!


Erika - In Erika's Kitchen January 20, 2012 at 8:39 am

I have a few blood oranges from a friend’s tree – and kale, and avocados! Guess what’s for lunch! 🙂


Dorothy January 20, 2012 at 12:01 pm

We should have a kale party!


Jeanne @JollyTomato January 19, 2012 at 1:59 pm

Love it! How amazing would it be to have kale and blood oranges in my yard – or – dare I dream – a Meyer lemon tree? As I’ve told you, you’re my go-to source on raw kale salad, so I will try this one next !


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