Raw Kale Salad with Citrus Dressing Recipe

A great salad to pair with another dish as a side or to eat alone! Kale is full of some powerful cancer-preventive compounds called glucosinolates and antioxidants (flavonoids), plus an amazing amount of ALA, the basic building block for Omega-3 fatty acids.

Recipe by Pamela Salzman on January 12, 2011

Prep time: PT20M

Total time: PT20M

Rating

5 stars (1 reviews)

Ingredients

2 bunches of black kale (aka Tuscan, lacinato or dinosaur kale, about 12-14 ounces, wash and dried)
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
1/2 teaspoon fine sea salt
A few twists of black pepper
2 teaspoons minced shallot
2 teaspoons 100% pure maple syrup or raw honey
6-7 Tablespoons unrefined cold-pressed extra-virgin olive oil

Cuisine

American

Steps

Remove the stems from the kale (see photo for an easy method -- by stripping the stem from the leaves) and stack a bunch on a cutting board. Thinly slice the kale with a sharp knife and transfer to a serving bowl. Repeat with remaining kale.
Prepare the dressing: whisk all the ingredients in a small bowl and add enough dressing to coat the kale lightly. Massage the kale with the dressing. Add in your favorite salad fixings (shown here with red cabbage, quinoa, avocado and walnuts) and additional dressing, if needed.

Reviews

Kenza on 2023-06-19 (5 stars):
Love the citrus in this one. I added thinly shaved cauliflower because I had to use a few florets left in the fridge ( in Pam's fashion). This one will be on rotation!