Ingredients 
  
2 tangelos, peeled & sliced into segments
6 cups chopped kale (ribs removed)
1 cup edamame
1 cup thinly sliced red cabbage
1 red capsicum, deseeded, sliced
1 avocado, chopped
1 handful cup fresh coriander, roughly chopped

Dressing

Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons white wine vinegar
Pinch salt & pepper

Method   

In a large bowl combine all the salad ingredients. In a small bowl, whisk together dressing ingredients

Drizzle dressing over the salad just prior to serving