Description
This easy, gluten-free, vegan Blood Orange Salad with Kale and Hazelnuts is bursting with flavor and nutrition.
Ingredients
Scale
Cumin Cilantro Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon, juiced)
- 1 tablespoon fresh, finely chopped cilantro
- 1/4 teaspoon garlic powder
- Pinch cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
Salad:
- 1 large bunch (about 1 pound) fresh kale, tough stems removed, chopped (about 6 cups)
- 3 medium blood oranges, peeled, sliced horizontally into circles
Instructions
- To make Cumin Cilantro Vinaigrette, mix together olive oil, lemon juice, garlic, cumin, black pepper, salt (optional), and cilantro in a small dish.
- Place chopped kale in a large salad bowl.
- Pour vinaigrette over kale and massage into leaves with clean hands for 1 – 2 minutes.
- Arrange blood oranges over kale. Sprinkle with hazelnuts.
- Serve immediately. Makes 8 servings (about 1 cup each). Store leftover salad in an airtight container in the refrigerator for up to 5 days.
Notes
Save the leftover kale stems to use in your next green smoothie.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 77
- Sugar: 4 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g