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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

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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