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5 from 1 vote
Kohlrabi, Avocado and Orange Salad
Prep Time
25 mins
Total Time
25 mins

A bright and crunchy kohlrabi, avocado, and orange salad recipe with a spicy sriracha lemon dressing.

Recipe Type: Salad
Author: Brooklyn Supper
For the Sriracha Lemon Dressing
  • 1 tablespoon minced garlic
  • pinch sea salt
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon maple syrup
For the Salad
  • 1 medium kohlrabi, peeled, trimmed, and thinly sliced into triangles
  • 1/2 a head of leafy celery (5 stalks plus leaves)
  • sea salt
  • 4 oranges (I used a mix of blood orange, Cara Cara, and navel oranges)
  • 2 avocados, peeled and cut into 1/2-inch chunks
  • freshly ground pepper
  1. To make dressing, combine garlic, sea salt, and lemon juice in a small bowl, and let sit at room temperature for 10 minutes. Slowly whisk in olive oil – mixture should thicken and turn opaque. Whisk in sriracha and maple syrup. Adjust seasoning as needed.
  2. Trim celery and sliced diagonally into 1/2-inch half moons. Reserve 1/3 cup of celery leaves to toss with the salad.
  3. In a large bowl, toss kohlrabi and celery with a pinch of sea salt and a tablespoon of dressing, and set aside.
  4. Trim top and bottom from citrus and then slice off peels using downward strokes. Slice into rounds or half moons (whichever is easiest).
  5. Just before serving, prep avocados.
  6. Taste salted kohlrabi and celery mixture, and add more sea salt and dressing as needed. Arrange in a wide, shallow bowl. Tuck citrus, avocado, and reserved celery leaves throughout. Add a few drizzles of dressing, and finish with a pinch each sea salt and freshly ground pepper.