Shaved Kale Orange Almond Bowl (Printable)
Vibrant salad with tender kale, juicy oranges, crunchy almonds, and zesty citrus dressing
# What You’ll Need:
→ Salad Base
01 - 6 cups (about 6 oz) curly kale, stems removed, finely shredded
02 - 2 large oranges, peeled and segmented
03 - 1/3 cup (1.2 oz) sliced almonds, toasted
04 - 1/4 cup (1 oz) red onion, thinly sliced
05 - 1/4 cup (1 oz) feta cheese, crumbled (optional)
→ Citrus Dressing
06 - 1/4 cup (2 fl oz) freshly squeezed orange juice
07 - 2 tablespoons (1 fl oz) freshly squeezed lemon juice
08 - 1 teaspoon orange zest
09 - 1 1/2 tablespoons (0.7 fl oz) honey or maple syrup
10 - 1/4 cup (2 fl oz) extra-virgin olive oil
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon ground black pepper
# How-To Steps:
01 - Place the shredded kale in a large salad bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until it softens and darkens in color.
02 - Add the orange segments, toasted almonds, red onion, and feta cheese (if using) to the bowl with the kale.
03 - In a small bowl or jar, whisk together the orange juice, lemon juice, orange zest, honey or maple syrup, olive oil, Dijon mustard, salt, and pepper until fully combined.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, or chill for 10 minutes to allow the flavors to meld.
# Expert Advice:
01 -
- Massaging raw kale transforms it from tough and bitter into something buttery and almost sweet, and once you learn the trick you will never look at kale the same way again.
- The citrus dressing doubles as a brilliant marinade for chicken or a quick dip for crusty bread, so you are basically getting two recipes in one.
02 -
- Skip the massaging step and you will end up with a chewy, bitter salad that no amount of dressing can save, so commit those two minutes fully.
- Toasting the almonds in a dry skillet over medium heat instead of the oven gives you more control and prevents the heartbreaking moment of pulling a tray of blackened nuts from the oven.
03 -
- Run your knife through the shredded kale a second time after removing the stems, because shorter shreds are easier to eat and absorb the dressing more evenly.
- Let the dressed salad sit for five minutes before serving, because that brief rest transforms the texture from good to silky and allows every flavor to settle into place.