Kale Citrus Salad

Kale Salad Pin

I’m late to the kale salad bandwagon.

I eat cooked kale because I know it’s good for me.

But it’s not my favorite.

Which made me a little bit hesitant to try it raw.

And I wish I hadn’t waited so long because, seriously, it’s sooo much better.

There are a lot of massaged kale salad out there and I’m sure they’re all good, but here’s the thing – some of these salads out there are getting kind of ridiculous with the pricey ingredients. Even if my budget could handle it, I’m not dropping $20 for ingredients for one salad.

Am I the only one that feels this way?

I didn’t think so.

Enter my kale citrus salad. I wanted to keet it to ingredients I generally have on hand. I wanted it to be simple. I wanted it to be yummy. And I wanted it to be something that I could make a big batch of and keep in the fridge to throw on my lunch plate for a few days.

It ticks all those boxes, as they’d say on House Hunters International.


Kale Citrus Salad
Serves 4 to 6

  • 2 Tablespoons coconut aminos
  • 2 Tablespoons light olive oil (or extra virgin – it will just have a stronger flavor)
  • 3 Tablespoons fresh orange juice
  • 1/2 teaspoon raw apple cider vinegar
  • 1/8 teaspoon or a pinch of granulated garlic
  • salt and pepper to taste

Combine and set aside.

  • 6 cups raw kale, any variety
  • 1/4 cup red or yellow onion, sliced very thin and cut into 1-2″ strips
  • 1 to 2 cups of orange, tangerine or Cuties segments

Thoroughly wash and clean the kale. Remove the center stalk and cut into a chiffonade (small strips).

Place kale in a large bowl and add half the dressing.

Using your hands, begin to massage the dressing into the kale.

Add the rest of the dressing.
Or have someone else do it – your hands will be a little slippery!

Finish massaging the kale. It will slightly darken in color and take on a nice sheen.

Add the citrus segments and onion and gently toss.

Serve immediately or refrigerate.


Kale Salad 2

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One thought on “Kale Citrus Salad

  1. Pingback: Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday; 11/26/13

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