This raw orange and kale salad recipe is a quick and easy way to enjoy raw kale. Kale has so much in it that is good for you, it is especially high in Vitamins K, A and C. There are limitless ways to enjoy kale salad. I like it a little bit sweet, a little bit spicy, with just the right amount of saltiness. Massaging the dressing into the raw kale leaves with your hands will ensure even coating and is the best way to make this salad. The longer you let the dish sit before eating, the more the kale will wilt, making it easier to chew. You'll be amazed how much the kale will reduce after just an hour in the fridge.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Ingredients:
- 1 large bunch of curly kale (or dinosaur kale)
- 1 orange, squeezed
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon cold-pressed olive oil, or coconut oil
- 2 teaspoons raw agave nectar (if desired)
- 1 to 2 cloves minced or pressed garlic
- 1/4 teaspoon sea salt
- Pinch of cayenne pepper, or to taste
- 2 tangerines, peeled and separated into sections
- 2 tablespoons currants or raisins
- 1 large carrot, grated
Preparation:
Hold each leaf of kale and rip small, bite-sized pieces of the greens off of the stem and collect them in a bowl.
Add the orange and lime juices, oil, agave, garlic, salt and cayenne to the bowl and massage the ingredients into the leaves of the kale for at least 2 minutes. Either allow the kale to sit and marinate (for 30 minutes to overnight in the fridge) or distribute to plates and top with the tangerines, currants and grated carrot. Enjoy your raw kale salad!