Rainbow Avocado & Citrus Salad with Lemon-Tahini Dressing

A vibrant, no-cook salad featuring ripe avocado, citrus segments, and crisp vegetables, dressed in a creamy tahini vinaigrette for a refreshing meal.

Cuisine: Mediterranean

Category: Whole30

Prep: 20 minutes. Cook: 0 minutes.

Serves 4.

Ingredients

• 2, diced avocado
• 2, segmented blood orange
• 1, thinly sliced red bell pepper
• 1/2 cup thinly sliced radishes
• 2 cups chopped kale
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tbsp water
• 1/4 tsp sea salt

Instructions

1. Step 1: Massage kale with 1/4 tsp salt for 2 minutes until softened, then rinse under cold water and pat dry.
2. Step 2: Whisk tahini, lemon juice, apple cider vinegar, water, and remaining salt in a small bowl until smooth.
3. Step 3: In a large bowl, combine kale, diced avocado, blood orange segments, sliced bell pepper, and radishes.
4. Step 4: Drizzle dressing over salad and toss gently until evenly coated, serving immediately.