Recipe for kale salad with avocado and winter citrus – The Boston Globe

Serves 4

Use the blender to whir a simple dressing that combines avocado with buttermilk and lime juice. Choose any type of winter citrus — blood oranges, ugli fruit, Cara Cara navels, and Oro Blanco grapefruit — to add bright colors and juicy sweetness. Remove skins and white pith with a serrated knife and cut into various shapes. Serve this salad for a dose of sunshine.


½ cup buttermilk
Juice of ½ lime
½ ripe avocado, seeded and chopped
1 clove garlic, finely chopped
Salt and pepper, to taste

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1. In a blender, combine the buttermilk, lime juice, and avocado. Work until smooth.

2. Transfer to a bowl and stir in garlic, salt, and pepper.


1 large bunch kale, stemmed, tough ribs removed, leaves ripped into small pieces
½ red onion, thinly sliced
3 pieces citrus fruits (oranges, ugli fruit, or grapefruit)
½ ripe avocado, chopped
2 tablespoons sunflower seeds

1. In a large bowl, combine kale, red onion, and citrus fruit. Add dressing and toss gently until coated all over.

2. Divide the salad among 4 plates and top with avocado and sunflower seeds. Karoline Boehm Goodnick