Kale Citrus Almond Salad (Printable)
Tender shaved kale with citrus, almonds, and creamy poppyseed dressing. Fresh, bright, and ready in minutes.
# What You’ll Need:
→ Salad Base
01 - 1 large bunch curly kale (about 8 cups), stems removed, finely shredded
02 - 2 medium oranges, peeled and segmented
03 - 1 large grapefruit, peeled and segmented
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup sliced almonds, toasted
06 - 1/4 cup feta cheese, crumbled (optional)
→ Poppyseed Dressing
07 - 1/4 cup plain Greek yogurt
08 - 2 tbsp mayonnaise
09 - 2 tbsp honey
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp fresh lemon juice
12 - 1 tbsp poppy seeds
13 - 1/4 tsp kosher salt
14 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Place the shredded kale in a large bowl. Using your hands, massage the leaves firmly for 1-2 minutes until the kale softens and turns a deep, vibrant green color.
02 - Arrange the orange segments, grapefruit segments, red onion slices, and toasted almonds over the prepared kale bed. Sprinkle with crumbled feta cheese if desired.
03 - In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and black pepper until smooth and fully combined.
04 - Drizzle the poppyseed dressing evenly over the salad. Gently toss all ingredients together until well coated. Serve immediately or refrigerate for up to 1 hour to allow flavors to meld.
# Expert Advice:
01 -
- Massaging the kale transforms it from tough and bitter to tender and sweet in just two minutes.
- The poppyseed dressing comes together with pantry staples and tastes like something from a fancy cafe.
02 -
- Undermassaged kale is the difference between a salad people politely pick at and one they scrape the bowl for.
- Toasted almonds go from golden to burnt in seconds, so pull them off heat the moment you smell that nutty aroma.
03 -
- Save the citrus peels for zest in other dishes or steep them in your water pitcher for a subtle fragrance.
- Double the dressing recipe and keep a jar in your fridge for quick salads throughout the week.