Shaved Kale Carrot Almond Salad (Printable)
Fresh shaved kale and carrots with toasted almonds, finished with a bright citrus dressing.
# What You’ll Need:
→ Vegetables
01 - 1 large bunch curly kale (about 8 cups), stems removed, leaves thinly sliced or shaved
02 - 3 large carrots, peeled and julienned or shaved into ribbons
03 - 1 small red onion, thinly sliced
→ Nuts and Seeds
04 - 1/2 cup sliced almonds
05 - 2 tablespoons roasted sunflower seeds
→ Cheese
06 - 1/3 cup crumbled feta cheese (omit for vegan option)
→ Citrus Dressing
07 - 1/4 cup freshly squeezed orange juice (about 1 orange)
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/4 cup extra virgin olive oil
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a dry skillet over medium heat, toast sliced almonds for 3 to 4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
02 - Place the shaved kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until it becomes tender and turns a vibrant green color.
03 - Add the julienned carrots and thinly sliced red onion to the bowl with the massaged kale.
04 - In a small bowl or jar, whisk together the orange juice, lemon juice, honey or maple syrup, Dijon mustard, olive oil, sea salt, and black pepper until fully emulsified.
05 - Pour the citrus dressing over the kale and vegetable mixture. Toss thoroughly to combine and evenly coat all ingredients.
06 - Top the salad with the toasted almonds, roasted sunflower seeds, and crumbled feta cheese if desired. Serve immediately or chill for 10 to 15 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- The citrus dressing completely transforms raw kale into something bright and addictive without hiding its natural earthiness.
- It holds up beautifully in the fridge overnight, making it one of the rare salads that actually tastes better the next day.
02 -
- Under toasted almonds taste like cardboard and over toasted ones taste bitter, so watch them like a hawk during those final 30 seconds.
- Massaging the kale is genuinely not optional because skipping it leaves you with tough bitter leaves that no amount of dressing can rescue.
03 -
- A standard vegetable peeler run the length of a carrot produces the most elegant ribbons without needing any special equipment.
- Letting the dressed salad sit for 10 minutes before eating is the single best thing you can do for the texture.