Citrus Avocado Kale Salad Recipe
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Winter Citrus and Avocado Kale Salad with Farro and Hazelnuts

A winter citrus salad recipe with kale, avocado, farro and hazelnuts.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 6 salad servings


  • 1 bunch of kale, stems removed and leaves torn into bite sized pieces
  • 1 blood orange, peeled and cut into wedges
  • 1 grapefruit, peeled and cut into wedges
  • 1/2 avocado, sliced into 1/2 inch squares or slices
  • 1/4 cup chopped hazelnuts
  • 1 cup cooked farro*


  • 1/3 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons honey wine vinegar, or 1 tablespoon white wine vinegar with 1 tablespoon honey
  • salt and pepper to taste about 1 teaspoon of salt and a few grinds of fresh pepper


  • Took cook the farro, place 1/2 cup uncooked farro in 2+ cups of water. Bring to a boil then lower heat and simmer for 20 minutes. Drain any excess water.
  • Place all ingredients for the dressing in a small jar and shake to combine. Pour half of the dressing onto the kale and toss well to coat the kale (use your hands if needed to make sure the dressing is massaged well into the kale). If you're using another green you don't have to worry as much about this.
  • Toss half the oranges and grapefruit slices into the kale along with half the hazelnuts, avocado and farro. Toss well to combine.
  • Top with remaining ingredients and drizzle over the rest of the dressing. (you may not need to use all of the dressing).


Quinoa or brown rice may be used instead of farro.