Christmas Kale Salad w/Citrus Dressing

This zingy Christmas Kale Salad with Citrus Dressing is so versatile! Serve it as a side dish, or add a protein to make it a meal.

I have gone back and forth about the title of this recipe, but ultimately decided that you’ve probably seen enough “citrus kale salads.”  So yes, it’s Christmas Kale Salad…BUT… you can eat it in December, or July!  It is named for its colors, not the time of year that you eat it.

If you’ve been following me for any amount of time, you know that there is a vegetable that I really, really dislike. (Gasp!) Yes, that’s right. I hate beets. Always have. But since I aim to feel my best, I am doing all I can to eat a wide variety to veggies. This recipe and my Beet Carrot Salad are my attempts to find ways to eat vegetables that I don’t really like. Maybe one day, I will learn to like them.

Maybe.

Anyway.

I have a big batch of this salad 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.

One last tip…

Taste your dressing. If your oranges are lovely and sweet, you won’t need to make any adjustments. If your oranges are a bit anemic, and thus a bit tart, feel free to add some honey.

Happy healing, everyone! ENJOY!

Love,

Wendi

Christmas Kale Salad w/Citrus Dressing

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Salads, MainCuisine: AIP, PaleoDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

0

minutes

This zingy Christmas Kale Salad w/Citrus Dressing is so versatile! Serve it as a side dish, or add a protein to make it a meal.

Ingredients

• For the salad:

• 4 large curly kale leaves

• 1 C. spiralized raw beets (Use a heavy duty spiralizer.)

• 1 small cucumber, peeled, seeded and sliced

• 1/3 C. dried cranberries (no oils or sugar)

• 1 orange, peel cut away and sectioned

• For 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 taste (omit for elimination phase of AIP)

Directions

• Wash kale.  Cut out stems, pat leaves dry, and cut into 1/2” ribbons. (Alternately, cut out stems, cut into ribbons, wash and spin in salad spinner.)
• 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.
• Add remaining ingredients, and set aside while you make the dressing.
• Whisk all dressing ingredients in a small bowl. Add dressing to salad. Toss. Eat. Enjoy. Feel the health returning to your body.  🙂

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