Prepare oranges: Slice the top and bottom of the oranges. Using a paring knife, carefully slice off the peel and the pith of each orange. Then set the oranges on their sides and cut each one into slices. Set each slice on a cutting board or baking sheet and sprinkle with salt. Allow the oranges to sit for 15-20 minutes, while you prepare the rest of the salad.
Peel the jicama and julienne it. Check out our jicama 101 post for more details on preparing jicama.
Prepare the vinaigrette: Combine the orange juice, orange zest, vinegar, olive oil, salt and pepper in a mason jar or bowl. Cover with a tight-fitting lid and shake, or whisk until combined.
Serve: In a large bowl, combine shredded kale, jicama, oranges, and dressing. Garnish with avocado and sunflower seeds. Enjoy!
Notes
PREP AHEAD: Prepare this salad up to 3 days in advance, wait to top with avocado and sunflower seeds until just before serving. LEFTOVERS/STORAGE: store in a glass container for up to 3 days. NUTRITION NOTES: This is a nutrient-packed salad. It’s a perfect seasonal transition meal as the citrus season is ending and kale season is starting. Oranges are a great source of vitamin C, kale is packed with fiber, vitamin K and vitamin A. Avocados are loaded with healthy fats and vitamin E. Overall, this salad boasts a superb nutrient profile including plenty of antioxidants. It’s also vegan and gluten-free.SERVING SUGGESTIONS: This is a great side salad for just about any meal. Make it a complete meal by adding in a protein source like chickpeas, lentils, chicken, fish, etc. Make it a heartier salad by adding quinoa or roasted sweet potatoes. Are you a cheese fan like Dalton? Add some goat cheese for an extra burst of flavor!