Raw Kale Salad With Citrus Dressing

543 faves | 14 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


Delicious! Love the dressing on this salad. I added red quinoa, toasted pine nuts and avocado. Will be making again!
b3a95e313d82   •  27 Oct   •  Report
So nice to hear your adaptation. Perfect meal, Kim!
Pamela Salzman   •  15 Sep   •  Report
I blanched the kale briefly to give it a little softness and reduce the raw flavor somewhat, but still have that kale crunch. Served this with the marinated broiled eggplants, fried fish and steamed jasmine rice. It was superb!
Kim Malik   •  15 Sep   •  Report
The key to raw kale salad is massaging the dressing into the kale with your hands. It really softens up the leaves. You can add a little more maple syrup to make it sweeter.
Pamela Salzman   •  21 Sep   •  Report
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Ingredients for 6 servings

2 bunches of black kale (aka Tuscan, lacinato or dinosaur kale), about 12-14 ounces, wash and dried

2 Tablespoons fresh lemon juice

2 Tablespoons fresh orange juice

1/2 teaspoon fine sea salt

A few twists of black pepper

2 teaspoons minced shallot

2 teaspoons 100% pure maple syrup or raw honey

6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil (you can also substitute 2 Tbs. of flax seed oil for 2 Tbs. of olive oil)

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