Citrus Kale Salad Vibrant (Printable)

Tender kale combined with citrus and nuts, dressed in a tangy vinaigrette for a fresh, light dish.

# What You’ll Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves finely chopped

→ Citrus

02 - 1 large orange, segmented and cut into bite-sized pieces
03 - 1 grapefruit, segmented and cut into bite-sized pieces

→ Toppings

04 - 1/4 cup sliced almonds, toasted
05 - 1/4 cup dried cranberries
06 - 1 small avocado, diced (optional)

→ Vinaigrette

07 - 3 tablespoons freshly squeezed orange juice
08 - 1 tablespoon freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon maple syrup or honey
11 - 1/4 cup extra-virgin olive oil
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Place chopped kale in a large salad bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with hands for 1–2 minutes until leaves become tender and darker in color.
02 - Whisk together orange juice, lemon juice, Dijon mustard, maple syrup (or honey), olive oil, salt, and pepper in a small bowl until fully emulsified.
03 - Add citrus segments, toasted almonds, dried cranberries, and diced avocado (if using) to the massaged kale.
04 - Pour vinaigrette over salad and toss gently until evenly coated.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately.

# Expert Advice:

01 -
  • The way the kale transforms from bitter and tough to silky soft after a quick massage is like kitchen magic
  • You can prep everything ahead and it actually tastes better after the flavors hang out for a bit
  • People who swear they hate kale will ask for seconds without realizing what they're eating
02 -
  • Skip the kale massage step and you will regret every tough, bitter bite of this salad
  • The vinaigrette can be made up to three days ahead and stored in the fridge, just bring it to room temperature and give it a good whisk before using
  • Wait to add the almonds and avocado until right before serving or they'll get soggy and sad
03 -
  • Use a microplane to zest some of the orange peel into the dressing for extra citrus intensity
  • If the kale seems especially tough, let it sit with the dressing for 15 minutes before adding the other toppings

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