Citrus Avocado Side Salad

Serves 4

Erinn Gregory

Erinn Gregory, RDN
Nutrition Educator
NOAH Palomino Health Center


• ½ small red onion, thinly sliced.
• 3 cups baby kale leaves.
• 2 cups Brussels sprouts, shredded.
• 1 avocado, sliced.
• 2 Cara Cara or navel oranges, peeled, and cut into sections.
• 1 Tbsp. extra virgin olive oil.
• 2 Tbsp. white wine vinegar.
• 1 tsp. honey.
• 1/8 tsp salt.
• ¼ tsp. black pepper.
• ¼ cup feta cheese, crumbled.


1. Soak onion slices in a small bowl of ice water while you prepare salad.
2. In a large shallow bowl, add kale and Brussels sprouts. Top with avocado and orange sections.
3. In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Set aside.
4. Remove onions from water and add to salad. Sprinkle with crumbled feta. Drizzle with dressing and let sit for 5-10 minutes before serving to soften kale and Brussels sprouts.

Notes: If you can’t find baby kale, you can substitute other greens such as spinach or arugula. This salad will keep in the fridge for up to 3 days and the flavors get better over time.

Nutrition information:Calories 190, 11g fat, (2.5g sat fat), 22g carbohydrates, 7g fiber, 230mg sodium, 6g protein