Ingredients

1 large bunch kale (lacinato or curly), stems removed and finely chopped

2 oranges, peeled and segmented

1 grapefruit, peeled and segmented

1/4 cup thinly sliced red onion

1/4 cup toasted almonds or walnuts, chopped

2 tbsp olive oil

1 1/2 tbsp fresh lemon juice or orange juice

1 tsp honey or maple syrup

Salt and black pepper, to taste

Optional: crumbled feta or goat cheese

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Instructions

Massage the kale: Place chopped kale in a large bowl with olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until softened and darker green.

Make the dressing: Whisk lemon (or orange) juice, honey, salt, and pepper in a small bowl.

Assemble: Add citrus segments, red onion, and nuts to the kale. Drizzle with dressing and toss gently.

Finish: Top with cheese if using. Taste and adjust seasoning before serving.

Notes

Cooking Tips

Massage matters: Don’t skip it—massaging removes bitterness and makes kale tender.
Supreme citrus: Removing membranes keeps the salad juicy, not watery.
Make ahead: Massage kale and prep dressing up to 24 hours in advance; assemble just before serving.

Variations

Protein boost: Add grilled chicken, shrimp, or chickpeas.
Vegan: Skip cheese or use a plant-based alternative.
Extra crunch: Toss in sunflower seeds or pumpkin seeds.
Sweet twist: Add dried cranberries or pomegranate arils.
Creamy option: Whisk 1 tsp Dijon mustard into the dressing.

Author: Emma
Prep Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 9g
Sodium: 120mg
Fat: 12g
Carbohydrates: 18g
Fiber: 5g
Protein: 4g