Photo: Anna Pelzer
Blood Orange, Avocado and Baby Kale Salad
4 ingredients
5 min
2
openrecipes
I love salads. I eat one for lunch almost every single day. I really believe it’s important to eat some raw fruits and vegetables daily. And I adore blood oranges. Their season is now so try to go out and buy some and make this Blood Orange, Avocado and Baby Kale Salad. It’s so simple, refreshing and delicious!
Estimated Nutrition (whole recipe, rough)
353
Calories
6g
Protein
22g
Fat
39g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Blood Oranges
- 2 cups Baby Kale Greens – Washed And Dried
- 1 Ripe Avocado, Peeled, Pitted And Sliced
- 2 Scallions, Sliced (white And Light Green Parts Only)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes