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Raw Vegan Orange Kale Salad

June 23, 2015 By admin 2 Comments

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raw vegan orange kale salad no equipment recipes This orange kale salad is a perfect refreshing salad on a hot summer day. The tangy orange dressing paired with the slightly bitter sweet kale, creamy avocado, and the sweet orange segments…mmm. It’s citrus-y goodness in your mouth! And guess what? It only takes about 15 minutes to make! Simple and tasty, that’s how I like it. So let’s get started on this delicious raw vegan orange kale salad!

First we have to destem the kale. You can easily do that by holding the base of the stem with one hand, and with the other hand, just slide along the stem to strip the leaves off.

destemming the kale
Kale can have some dirt trapped in between the leaves, so wash them well and dry off with a salad spinner.
Then, roughly chop up the leaves and place them in a bowl.

raw vegan orange kale salad Now, we have to “massage” the kale. You see, kale leaves are pretty tough, and if you serve them in a salad as they are, you’ll most likely end up with one tired jaw by the end. So by “massaging” it with some salt, lemon juice, and olive oil, the leaves wilt and become tender and slightly sweeter, making it a way better and enjoyable salad. To massage the kale, add a pinch of salt, a light drizzle of olive oil, and a splash of orange juice over the chopped up leaves. Normally, you would use lemon juice on the kale, but I felt the orange juice would pair better with the dressing. Massage well for about 5 minutes. It takes a bit of elbow grease, so you’ll get a little workout:)

raw vegan orange kale salad
Once the kale wilts and shrinks to about half the size of what you started with, taste test it to see if the leaves are tender. If they are, you’re done massaging.

raw vegan orange kale salad
Cube the avocado, and cut the oranges into bite size segments. Make the dressing with orange juice, olive oil, salt and pepper and dress the kale. Add half of the avocado and oranges and toss gently. Save the other half for garnish.

raw vegan orange kale salad Plate it and top with the remaining avocado and oranges. Sprinkle some chopped almonds for garnish. You can add cherry tomatoes as I did for the pictures if you like.

raw vegan orange kale salad Look at the vibrant colors! It tastes just as vibrant as it looks, with the burst of sweet and tangy oranges. If you like oranges, you gotta give this one a try!

5.0 from 1 reviews
Raw Vegan Orange Kale Salad
 
Print
Cook time
15 mins
Total time
15 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
  • 1 bunch of kale
  • 2 large oranges (l like using Naval or Valencia. You'll use ½ an orange to juice for the dressing, and 1½ for the salad)
  • 1 ripe avocado
  • ¼ cup cherry tomatoes (optional)
  • Some chopped almonds for garnish

Massaging the kale
  • A drizzle of olive oil (about ½ teaspoon)
  • 1 Tablespoon orange juice (taken from ½ an orange juiced for the dressing)
  • A pinch of salt

Dressing
  • Juice of ½ an orange (about ¼ cup)
  • 1 Tablespoon olive oil
  • 1 small clove of garlic (grated)
  • ¼ teaspoon salt
  • A few cracks of black pepper
Instructions
  1. Destem the kale, by holding the base of the stem with one hand, and with the other hand, just slide through the stem to strip the leaves off.
  2. Wash them well and dry off with a salad spinner. Roughly chop up the leaves and place them in a bowl.
  3. Squeeze half an orange to get the juice.
  4. Add a pinch of salt, light drizzle of olive oil, and a splash of orange juice onto the kale. Put some elbow grease in and massage well for about 5 minutes.
  5. Once the kale wilts and shrinks to about half the size of what you started with, taste test it to see if the leaves are tender. If they are, you're done massaging.
  6. Cube the avocado, and cut the oranges into bite size pieces. Make the dressing with orange juice, olive oil, garlic, salt and pepper, and dress the kale. Add half of the avocado and oranges and toss gently. Save the other half for garnish.
  7. Plate the salad and top it with the remaining avocado and oranges. Sprinkle some chopped almonds for garnish. You can add cherry tomatoes if you like as well.
Notes
If you purchased kale and it started to wilt in the refrigerator after a few days, cut off the base of the stem at an angle and soak it in cool water for 15-30 minutes. It should regain its freshness and crispness.
3.4.3177

Filed Under: Dressings & Salads, Recipes

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Comments

  1. Ermi Gozali

    June 23, 2015 at 4:37 am

    I Love it ..Thank you so much Chef.Mariko

    Reply
    • admin

      June 23, 2015 at 8:11 pm

      Aww, thank you so much Ermi!! Super happy to hear that:))

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

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お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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