Kale, Jicama, and Orange Salad

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Kale, Jicama, and Orange SaladRecipe

Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas

Bland veggie trays tend to lose out over sugary treats; serve this dish instead. This salad pops with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work.

Serves 8 (serving size: about 3/4 cup)


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2 large Cara Cara or navel oranges
3 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon honey
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced ripe avocado
6 cups lacinato kale, stemmed and coarsely chopped
1 1/2 cups peeled julienne-cut jicama
3 tablespoons unsalted toasted pumpkin seeds


Active: 14 Minutes
Total: 14 Minutes

1. Peel oranges, and cut crosswise into rounds. Set orange rounds aside.

2. Combine oil, orange juice, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk. Add avocado to juice mixture; toss to coat.

3. Place kale in a large bowl. Massage kale with hands for 2 minutes or until slightly wilted. Add orange rounds, avocado mixture, and jicama; toss. Sprinkle with toasted pumpkin seeds.

Created date

August 2016

Nutritional Information

Calories 141
Fat 10.9 g
Satfat 1.6 g
Monofat 7 g
Polyfat 1.7 g
Protein 2 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 188 mg
Calcium 41 mg
Sugars 5 g
Est. Added Sugars 1 g