Massaged Kale and Citrus Salad
This Massaged Kale and Citrus Salad features fresh grapefruit and tangerine or mandarin orange slices and a tangy orange vinaigrette.
Makes: 4 servings
Prep Time: 15 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Prep Time: 15 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Ingredients
Kale Salad:
- 6 cups chopped kale, stems and ribs removed (approximately 2 bunches)
- 1 tablespoon olive oil
- 1 grapefruit, peeled and segmented
- 3 tangerines or mandarin oranges, peeled and segmented
- ½ cup pecans, chopped
Orange Vinaigrette:
- ½ cup olive oil
- ½ cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh basil, chopped
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons orange zest
- 2 teaspoons honey
- ½ teaspoon sea salt
Instructions
- In a large bowl, combine the chopped kale and olive oil. Use your hands to massage the kale until the leaves are tenderized, approximately 2 to 3 minutes.
- Remove skin and white pith from the grapefruit and tangerines or mandarin oranges. Add segmented citrus pieces to the massaged kale. Top with pecans. Set aside.
- Add all vinaigrette ingredients to a jar, place a fitted lid on top and shake until thoroughly combined. Start by tossing the salad with half the dressing and add more if desired. Serve immediately.
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Nutrition Information
Serving size: 1/4 recipe|Calories: 586|Sodium: 324mg|Fat: 52.2g|Carbohydrates: 31.1g|Fiber: 6.2g|Protein: 7.2g|
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