Citrusy Kale & Carrot Salad


  • 1 Navel Orange (medium)

  • 30mL Extra Virgin Olive Oil

  • 30mL Lemon Juice

  • 15g Dijon Mustard

  • 168g Kale Leaves (finely chopped)

  • 1 Carrot (small, peeled and finely grated)

  • 40g chopped Walnuts


  1. Cut away the peel and pith of the orange, then cut the orange into segments away from the membranes. Roughly chop the orange segments and set aside.

  2. In a small bowl combine the oil, lemon juice and dijon mustard

  3. Add the kale to a mixing bowl. Add the dressing to the kale and massage with your hands for one to two minutes until wilted and tender

  4. Stir in the carrot, then top with the orange segments and walnuts. Season the salad with additional lemon juice, if needed, and enjoy!


  • Leftovers: refridgerate in an airtight container for up to three days

  • Nut-Free: Omit the walnuts or use pumpkin seeds instead

  • More Flavour: use roasted walnuts and add fresh parsley. Season with salt and pepper.

  • More Protein: add chickpeas, cooked chicken, shrimp or salmon

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