Best Kale Citrus Salad Recipes

Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette image

Provided by debbie eckstein

Time 15m

Yield 4

Number Of Ingredients 12

6 cups shredded kale
1 avocado - peeled, pitted, and cubed
½ mango - peeled, seeded, and cubed
⅓ cup chickpeas (garbanzo beans)
⅓ cucumber, thinly sliced
6 tablespoons olive oil
2 tablespoons rice wine vinegar
1 tablespoon orange juice
1 tablespoon sunflower seed kernels, or to taste
1 teaspoon Dijon mustard
½ teaspoon poppy seeds
½ teaspoon orange marmalade, or to taste

Steps:

Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
Stir avocado, mango, chickpeas, and cucumber into kale.
Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 25.6 g, Fat 30 g, Fiber 7 g, Protein 6.1 g, SaturatedFat 4.1 g, Sodium 139.8 mg, Sugar 5.4 g

Kale Citrus Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

KALE CITRUS SALAD image

Yield 6 people

Number Of Ingredients 10

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy. Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.) At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve! Because they kale holds up well, the salad can be tossed 15 minutes before serving. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/kale-citrus-salad.html?oc=linkback