Citrus Kale Salad

By Saralyn Tartaglia

This recipe is gluten-free.

YIELDS: 4-6 servings

COOK TIME: 0 minutes

PREP TIME: 15 minutes

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INGREDIENTS

  • 1 bunch of kale
  • 4 tbs of olive oil
  • ¼ cup of grapes, sliced in half if large
  • 2 heaping tbs of finely chopped shallot or onion (about a ¼ of an onion)
  • 2 tbs of sunflower seeds or nuts
  • 2 tbs of fresh citrus juice- lemon, orange, grapefruit, etc
  • 1-2 tsp of maple syrup or agave, sweetener of your choice, to taste
  • 1/2 tsp of salt
  • Pinch of black pepper to taste

 

Optional Ingredients:

  • Avocado- adding in a medium sized diced avocado will make the dressing creamy and richer


RECIPE

  1. Wash the kale well and set on a towel to dry
  2. Strip the leaves off the stem into bite-sized pieces into a large bowl. You can do this quickly by running pinched fingers up the stem and then tearing into smaller pieces.
  3. Add in half of the citrus juice and half of the maple syrup, you will want to taste as you go to make sure it isn’t too sweet or sour from the juices you are using.
  4. Using your hands, gently work all the dressing ingredients into the kale lightly rubbing the leaves with your fingers. Do this for about a minute or until the kale becomes softer, wilted, and even a brighter green color.
  5. Give the salad a taste- if it is sour or bitter add more sweetener and possibly a touch more salt.
  6. If you want to use avocado, mix in chopped avocado with your hands so it also gets soft in the salad
  7. Mix in the grapes
  8. Top the salad with seeds or nuts of your choice

 

Chef’s Notes

  • This salad will absorb more flavors as it sits so you can prep it ahead of time
  • If you don’t have grapes you can leave them out or substitute in another fruit such as apples
  • For more protein you can add cooked tofu, tempeh, or beans to this salad for a more complete meal