Christmas Kale Salad w/Citrus Dressing

This zingy kale salad is so versatile!  You can have it as a side dish, or add a protein to it to make it a meal!  You can eat it in December, or July!  (It is named for its colors, not the time of year that you eat it.)

I have a big batch in my fridge right now on hand for lunches.  Today, I added shredded chicken from my Falling-Off-The-Bone Crockpot Chicken, which I always keep on hand, but you can add whatever protein you like!  I find that I do a much better job of keeping to my AIP diet if there is something that I can grab out of the fridge on the fly.

Enjoy!!! 😊


Christmas Kale Salad w/Citrus Dressing     By

  • 4 large curly kale leaves
  • 1 C. spiralized raw beets
  • 1 small cucumber, peeled, seeded and sliced
  • 1/3 C. dried cranberries (Note: leave off if you can’t tolerate any sugar.)
  • 1 orange, peel cut away and sectioned
  1. Wash kale.  Cut out stems, pat leaves dry, and cut into 1/2” ribbons.  (Alternately, cut out stems, cut into ribbons, and spin in salad spinner.)
  2. Place kale in a large bowl.  Now massage it.  Yes, that’s right.  Get both hands in there and squeeze that kale until it softens up and reduces volume by about half.
  3. Add remaining ingredients, and set aside while you make the dressing.


  • 2 T. freshly squeezed lemon juice
  • 2 T. freshly squeezed orange juice
  • 1/4 C. EVOO (extra virgin olive oil)
  • 1 t. sea salt
  • 1/4 t. black pepper, or to your taste (omit for elimination phase of AIP)
  1. Whisk all dressing ingredients in a small bowl.
  2. Add dressing to salad.
  3. Toss.
  4. Eat.
  5. Enjoy.
  6. Feel the health returning to your body.  🙂


One Comment

  1. Pingback: Pork Roast w/Cranberry Orange Glaze – Wendi's AIP Kitchen

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