Kale and Orange Salad
Brimming with vitamins K, A, and C, this kale orange salad recipe adds currants, tangerines and agave nectar spiced with cayenne and sea salt.
This recipe also provides the following essential nutrients: dietary fiber, protein, thiamin, riboflavin, folate, iron, magnesium, and phosphorus.
Nutritional Information
Prep Time:
15 minutes
Total Time:
15 minutes
Serves:
4 people
Calories:
Fat:
Carbohydrate:
Protein:
288
5g
60g
8g
Ingredients
-
1 large bunch kale (curly or dinosaur kale)
-
1 orange; squeezed
-
1 tablespoon lime juice; freshly squeezed
-
1 tablespoon olive oil
-
2 teaspoons agave nectar (raw)
-
1 to 2 cloves garlic; minced
-
1/4 teaspoon sea salt
-
Pinch of cayenne pepper
-
2 tangerines; peeled and separated into sections
-
2 tablespoons currants
-
1 large carrot; grated
Instructions
-
Hold each leaf of kale and rip small, bite-sized pieces of the greens off of the stem and collect them in a bowl.
-
Add the orange and lime juices, oil, agave, garlic, salt and cayenne to the bowl and massage the ingredients into the leaves of the kale for at least 2 minutes. Allow the kale to sit and marinate for 30 minutes or overnight in the fridge; or distribute to plates and top with the tangerines, currants, and grated carrot.