Rating: 4 stars
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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.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

Gallery

Brian Woodcock; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
14 mins
total:
14 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel oranges, and cut crosswise into rounds. Set orange rounds aside.

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  • 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.

  • 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.

Nutrition Facts

141 calories; fat 10.9g; saturated fat 1.6g; mono fat 7g; poly fat 1.7g; protein 2g; carbohydrates 11g; fiber 4g; cholesterol 0mg; iron 1mg; sodium 188mg; calcium 41mg; sugars 5g; added sugar 1g.
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