Orange Kale Salad with Citrus Vinaigrette
User Reviews
5
Orange Kale Salad with Citrus Vinaigrette
Description
Orange Kale Salad with Citrus Vinaigrette features kale leaves carefully massaged with lemon juice to soften their fibrous texture, creating a mild green base rather than a tough bite. Chickpeas add protein and body, while hemp hearts contribute a subtle nutty note and slight crunch. The orange segments atop the salad introduce fresh sweetness and moisture.
The citrus vinaigrette built on freshly squeezed orange juice balances acidity from apple cider vinegar with a hint of ground ginger and yellow mustard, adding warmth and gentle heat. The dressing’s brightness complements the kale and enhances the salad’s overall freshness without overpowering.
This salad works well as a nutritious side or a light lunch. Leftovers keep for 1-2 days refrigerated but are best enjoyed fresh to maintain kale’s texture. Variations in the vinegar used can accommodate availability without major flavor changes.
Massaging the kale thoroughly is a key tip to improve salad texture, a quick step that makes the leaves more tender and easier to eat.
Ingredients
For the Salad
- 6 packed cups kale about 1 large bunch, thick stems removed and kale torn into large bite sized pieces
- 2-3 tablespoon lemon juice approx. half a large lemon
- 15 oz chickpeas drained & rinsed, canned
- ¼ cup hemp hearts or raw pepitas or sunflower seeds
- 1 orange peeled & segmented
For the Citrus Vinaigrette
- ⅓ cup orange juice approx. 1 medium orange, freshly squeezed
- 2 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon ground ginger
- ¼ teaspoon salt sea salt
Instructions
- Tear your kale into large bite sized pieces and remove the thick stems and discard them. Rinse thoroughly and then add to a large mixing bowl. Pour the lemon juice on top and massage the kale with your hands for 2-3 minutes. This will gently wilt and soften the kale.
- Add the chickpeas and hemp hearts to the same bowl and set aside.
- Combine the dressing ingredients in a small bowl and whisk thoroughly to combine. Then pour the dressing on your salad and mix well to evenly distribute.
- Garnish with the orange segments and enjoy.
Notes
- Massaging the kale for 2-3 minutes softens it and improves texture; this step should not be skipped.
- Use freshly squeezed orange juice in the dressing for the best flavor impact.
- If apple cider vinegar is unavailable, white wine vinegar or white balsamic vinegar make suitable substitutes with minimal flavor changes.
- Store any leftovers refrigerated and consume within 1-2 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197cal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Sodium | 161mg | 7% |
| Potassium | 254mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 32mg | 36% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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