Prep Time: 10 Minutes
Cook time:
10 Minutes
Total Time:
 20 Minutes
Serves: 4

This is such a pretty looking salad, and as the saying goes- “you eat with your eyes.” Plus it’s just super tasty and the vinaigrette adds a tone of flavour. The colours and textures of the soft carrot, crunchy fresh baby kale and buttery avocado are divine when paired together.

It’s also a highly nutritious salad offering a high dose of vitamin C from the oranges and vitamin A from the carrots. Which all makes sense because when I look at this salad it reminds me of autumn, so these powerhouse vitamins will help to protect and prevent against any nasty bugs and build immunity as the weather dips.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.


  • 1 tsp. coconut oil
  • 200g heirloom carrots
  • 1 tsp. Moroccan seasoning
  • Salt and pepper
  • 200g baby kale (or roquette)
  • 3 oranges
  • 1 avocado


  • 1 orange (juice and zest)
  • 2 tbsp. hulled tahini
  • 1 tbsp. Dijon mustard
  • Salt and pepper
  • 1 tsp. maple syrup


  1. Pre heat a large fry pan with coconut oil on medium heat.
  2. Add carrots and toss with Moroccan seasoning, salt and pepper for 10mins until tender and then set aside to cool.
  3. To a large salad bowl add baby kale, sliced oranges and avocado.
  4. Prepare dressing by adding all ingredients into a jar or salad bottle and shake to combine.
  5. Top with carrots and serve with dressing.

7 Steps in eating out as a vegan!

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