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kale salad with chunks of citrus in a white bowl
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5 from 1 vote

Kale Avocado Salad with Citrus

This avocado citrus kale salad with sumac vinaigrette is one of my favorite summertime salads! It's loaded with avocado, citrus, dates, and pepitas. The dressing makes extra — twice the amount needed for one salad.
Prep Time10 mins
Course: Salad
Cuisine: American
Keyword: avocado, citrus, dates, grapefruit, kale, orange, pepitas, salad
Servings: 4


For the Salad

  • 1.5 bunches lacinato kale
  • 2 oranges skin removed and sliced (cara cara are best)
  • 1 pink grapefruit skin removed and sliced
  • 1.5 avocados diced
  • ½ cup dates roughly chopped
  • ¼ cup roasted salted pepitas

For Shallot Sumac Vinaigrette

  • ¼ cup olive oil (I used Potli's CBD Olive Oil)
  • cup organic apple cider vinegar
  • ½ tsp sumac
  • 1.5 tsp dijon mustard
  • 1.5 tsp honey
  • 1 shallot thinly diced


  • Begin by washing the kale and drying it. Use a knife to cut the leaves into thin strands. Put the strands of kale in a bowl. Add two pinches of salt and the juice of one lemon. Use your hands to massage the lemon and salt into the salad. Let it sit while you’re preparing the dressing and other ingredients.
  • Mix the dressing. Add the olive oil, apple cider vinegar, sumac, dijon, honey, and diced shallot to a bowl and whisk. Season with salt and pepper to taste then set aside.
  • Assemble salad. Place the oranges, grapefruit, avocado, and pepitas on top of the massaged kale. Pour half of the salad dressing on top. Mix the salad together and season with salt, pepper, and more dressing if needed. Refrigerate remaining salad dressing and use in one week.


The salad dressing makes double what is needed for the recipe. Cover and refrigerate leftovers and use within one week.