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Kale Salad Recipe with Citrus and Avocado

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 as a main, 6 as a side 1x
  • Category: salad, glutenfree, vegetarian, vegan, healthy
  • Method: no cook
  • Cuisine: american, vegetarian, vegan


Kale Salad Recipe with Citrus and Avocado! This vegan salad is perfect for winter. Kale with two kinds of citrus, avocado and crispy tofu! Vegan and gluten-free.



  • 1 large bunch of kale, stemmed and chopped
  • 2 large oranges, peel removed and segmented
  • 1 large grapefruit, peel removed and segmented
  • 1 large avocado, pit removed and sliced
  • 1 (14 ounce) package extra-firm tofu
  • 2 tablespoons California Olive Ranch extra virgin olive oil

Citrus Dressing:

  • 1 clove garlic, minced
  • ½ cup fresh orange juice
  • 1 tablespoon maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground pepper
  • ¼ cup California Olive Ranch extra virgin olive oil


  1. Make the tofu. Remove the tofu from the container and drain out the water. Wrap the tofu between two layers of paper towels and place it on a plate. Put something heavy on top (like a pot/few cans) and let it stand for 15 minutes to get most of the water out.
  2. Slice the tofu block into cubes, making them large enough that they don’t crumble. Strips/larger cubes are easier to fry than smaller cubes, so you can always fry strips and then cut into smaller cubes later.
  3. Heat a large pan over medium heat and add the extra-virgin olive oil. Add the tofu to the pan and sprinkle with salt and pepper. Lightly fry for 3-4 minutes, or until the tofu is a nice golden brown. Flip tofu, sprinkling more salt and pepper, and let fry another 3 minutes. Remove tofu and set aside while you prepare the rest of the salad.
  4. Massage the kale. Wash and dry the kale using an OXO Salad Spinner, then place chopped kale in the OXO Salad Bowl and sprinkle a pinch of salt. Massage the kale by grabbing a handful of it and giving it a quick squeeze. Continue doing this until the kale leaves turn into a slightly darker shade, then set aside.
  5. Make the dressing. Place all of the ingredients in an OXO Salad Dressing Shaker and shake to combine. Season to taste, adding more salt/pepper as needed.
  6. Add the orange, grapefruit, avocado and tofu to the kale bowl, then toss with the dressing until well-combined. Season to taste, adding more salt/pepper as needed and enjoy!

Keywords: vegan, glutenfree, vegetarian, healthy, citrus, avocado, tofu