Combining vitamin C from citrus fruits with iron and calcium from kale makes this salad a refreshing powerhouse!
Citrus Kale Salad from Nimisha Raja and the 25 Day Veggie Challenge
Ingredients
- 1 bunch kale, washed and tough stalks removed
- ½ tsp salt (or more to taste – but this salad doesn’t need much)
- Juice of one lemon
- 1 Tbsp flax, olive or walnut oil (optional – omit if watching fat intake)
- 2 oranges, peeled and sectioned (remove seeds if not seedless)
- 1 grapefruit, peeled, sectioned and seeded
- 1/2 small red onion, sliced (about ¼ cup)
Directions
Slice kale chiffonade style (long, thin strips) and place in a large bowl. Add salt, lemon juice and oil if using. With clean hands, massage the kale for a minute or so to help break down the tough fibres. (The salt and lemon help with the breakdown process). Store in refrigerator until ready to serve. At serving time, add sectioned oranges, grapefruit and onion, toss well. This will keep for 2 – 3 days in the fridge even after adding the citrus.
Variation: to add more substance to this, you can substitute the oil with ½ a ripe avocado and massage it into the kale. Or, add raw sunflower or pumpkin seeds.
