Description
A vibrant, nutrient-dense salad featuring massaged Lacinato kale, fresh orange segments, and a zesty homemade citrus vinaigrette topped with toasted almonds.
Ingredients
Scale
- 6 cups Lacinato kale, stems removed and chopped
- 3 large oranges (2 juiced, 1 segmented)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup toasted sliced almonds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the kale and pat dry. Remove the center ribs and chop the leaves into bite-sized pieces.
- In a small jar or bowl, whisk together the orange juice, olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified.
- Place the chopped kale in a large bowl. Pour half of the dressing over the leaves.
- Massage the kale with your hands for 2-3 minutes until the leaves darken and soften.
- Gently fold in the fresh orange segments and the remaining dressing.
- Stir in the toasted sliced almonds.
- Season with salt and black pepper to taste and serve immediately or chill.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Raw/Mixing
- Cuisine: American