Citrus, Kale & Avocado Salad - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Measuring cups and spoons
Cutting board and knife
Medium bowl
Whisk
Serving bowl
Salad servers

Ingredients

DRESSING
1 cup (250 mL) milk
1/2 cup (125 mL) plain Greek yogurt
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) freshly squeezed lemon juice
2 tsp (10 mL) liquid honey
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) snipped chives (optional)
SALAD
1 small bunch of kale
1 seedless orange
1/3 cup (75 mL) almonds, coarsly chopped
1/2 cup (125 mL) crumbled feta cheese
1 ripe but firm avocado, peeled and cut into cubes

Directions

DRESSING

In a medium bowl, whisk milk with yogurt, mustard, lemon juice, honey, garlic, salt and pepper.
Stir in chives, if using.

SALAD

Trim kale by cutting out and discarding tough ribs of leaves. Stack leaves, then slice crosswise into strips about 1 1/4 inch (3 cm) wide, for about 10 cups (2.5 L).
Place kale in serving bowl. Add orange segments, almonds and feta. Gently toss.
Drizzle with about 1 cup (250 mL) dressing.
Gently toss in avocado.
Refrigerate remaining dressing up to 2 days.

Cooking tip: For even more flavour, toast almonds for a couple of minutes in a skillet over medium heat until fragrant.