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Kale's sturdy leaves contrast beautifully with creamy avocado, and the sweetness of the orange balances the tang of the feta cheese.

Yield:
6-8
Prep time:
15 minutes

Recipe by Dairy Farmers of Canada

Dairy Farmers of Canada

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

Instructions

DRESSING
  1. In a medium bowl, whisk milk with yogurt, mustard, lemon juice, honey, garlic, salt and pepper.
  2. Stir in chives, if using.
SALAD
  1. 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).
  2. Place kale in serving bowl. Add orange segments, almonds and feta. Gently toss.
  3. Drizzle with about 1 cup (250 mL) dressing.
  4. Gently toss in avocado.
  5. 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.

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