This Sweet and Savory Citrus Crunch Salad is everything you want in a salad – simple ingredients, minimal prep time, a colorful presentation, and flavors that POP. It’s easy enough for a weeknight side and lovely enough for a holiday spread. Tossed in a tangy Whole30-compatible vinaigrette, it’s naturally gluten-free AND dairy-free, with nut-free options.
PRO TIP: Don’t skip massaging the kale with oil. Kale is nutrient-dense but also tougher in texture than some greens. Massaging it with just a small amount of oil makes all the difference in creating an enjoyable kale salad.
Citrus Crunch Salad Substitutions:
- Shred 2 cups broccoli stems and carrots instead of the broccoli slaw.
- To make this nut-free, use 1/4 cup salted pumpkin seeds instead of cashews.
- Can’t find no-sugar-added Whole30 compatible dried cranberries? You can substitute an equal amount of raisins or pomegranate seeds instead.
We love this salad tossed with Thrive Market Elderberry Vinaigrette Dressing (formally Made By Whole30), but you can swap it for any compatible favorite or a drizzle of good balsamic and olive oil.
Ingredients
- 8 cups packed chopped kale, stems removed (about 1 medium bunch)
- 1 tsp olive or avocado oil
- 2 cups broccoli slaw
- 1 large avocado diced
- 1/3 cup no-sugar-added dried cranberries
- 1/4 cup chopped cashews
- 3 tbsp sunflower seeds
- 2 tbsp orange zest (about 1 large orange)
- 1/3 cup Thrive Market Elderberry Vinaigrette Dressing or fruit-forward, compatible dressing
- pinch of salt to taste
- 1 sliced orange optional
Instructions
- DRIZZLE chopped kale in a large bowl with oil.
- MASSAGE kale with hands for 1-2 minutes until kale softens and brightens in color.
- ADD remaining dry ingredients, toss with Elderberry Dressing, and serve!
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