Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.50
from
2
votes
Kale & Orange Salad with Toasted Almonds
Servings:
4
servings, 1 ½ cups each
Author:
Lauren Kelly
Ingredients
Salad:
4-5
large kale leaves
stems removed, leaves chopped (about 5 cups)
3
oranges
any kind
¼
cup
slivered almonds
toasted
Dressing:
¼
cup
freshly squeezed orange juice
2
teaspoons
Dijon mustard
1
teaspoon
agave nectar
or honey if not vegan
¼
teaspoon
salt
¼
teaspoon
ground pepper
3
tablespoons
extra virgin olive oil
Instructions
Place the kale in a
colander
and massage in warm running water until tender, about 2 minutes.
Peel and cut the oranges into segments (see
How to: Segment an Orange
)
In a large
bowl
, combine the kale, orange segments and toasted almonds.
Toss gently with the dressing. Serve.
The dressing:
In a small bowl, whisk together the orange juice, Dijon mustard, agave nectar (or honey), salt and pepper.
While whisking, slowly pour in the olive oil until combined.