Name: Citrus Avocado Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: ½ small red onion; 3 cups baby kale leaves; 2 cups brussel sprouts; 1 avocado; 2 navel oranges; 1 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 1 tsp local honey; ⅛ tsp Celtic sea salt; ¼ tsp fresh cracked black pepper; ¼ cup feta cheese

This salad is packed with healthy fats, antioxidants and plenty of flavor. A perfect side to any main dish. For a light lunch or dinner simply add a sliced grilled chicken breast over the top for a complete meal!

½ small red onionthinly sliced

3 cups baby kale leavesyou can also use spinach or arugula

2 cups brussel sproutsshredded

1 avocadosliced

2 navel orangespeeled and cut into sections

1 tbsp extra virgin olive oil

2 tbsp white wine vinegar

1 tsp local honey

⅛ tsp Celtic sea salt

¼ tsp fresh cracked black pepper

¼ cup feta cheesecrumbled

Soak onion slices in a small bowl of ice water while you prepare salad.

In a large shallow bowl, add kale and Brussels sprouts. Top with avocado and orange sections.

In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Set aside.

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.