Whole30 Citrus Kale Salad
This salad will have those who think they don’t like kale going for seconds! By massaging the kale to make it silky soft, dressing it up with a lemony vinaigrette, adding sliced fennel, orange, and dried apricots—then topping it with crunchy almonds—you’ll have a simple salad that will steal the show.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp cider vinegar
- 1/8 tsp dried dill
- Pinch salt and black pepper
- 1 fennel bulb
- 4 cups chopped kale (about 1/2 bunch)
- 1 large blood orange ,peeled, sectioned, and finely chopped
- 1/2 small red onion ,finely chopped
- 1/2 cup chopped unsulfured dried apricots
- 1/4 cup sliced almonds of chopped cashews
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, dill, salt, and pepper. Set aside.
- Cut off the fennel stalks about 1 inch from the bulb; chop two of the stalks and set aside. Cut a thin slice from the root end and discard. Remove any wilted outer layers with a vegetable peeler. Stand the bulb upright and cut in half. Cut away and discard the tough core from each half. Use a mandoline set at 1⁄8 inch or a sharp knife to thinly slice the fennel bulb. ( You need 1 cup of fennel slices for this recipe.)
- Add the chopped kale to a large bowl. Drizzle the dressing over the kale; massage to coat. Add the sliced fennel, fennel stalks, blood orange, onion, dried apricots, and almonds. Toss to combine.
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