The Joys and Benefits of Living Compassionately and Healthfully. In Other Words: Vegan.
Citrus Salad with Kale
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This is Colleen’s favorite recipe is from her third cookbook, Color Me Vegan.

Enjoy this fresh, light, delicious salad anytime of the year.

Soy-free, wheat-free, oil-free.



1 bunch kale, leaves stripped from rib and finely chopped
2 oranges, peeled with membranes removed and separated into wedges
1 red grapefruit, peeled with membranes removed and separated into wedges
1 small red onion, thinly sliced
1 jalapeño pepper, seeded and minced or 1/8 teaspoon red pepper flakes
2 tablespoons toasted pine nuts
1/4 cup fresh orange juice
Juice from 1 lime
1 tablespoon vinegar (apple cider, balsamic, or rice)
2 tablespoons agave nectar (or other liquid sweetener)
Zest from one orange, for garnish


Add the kale, oranges, grapefruit, onion, jalapeno pepper, and pine nuts to a large bowl, and set aside. In a separate bowl, whisk together the orange juice, lime juice, vinegar, and agave nectar. Pour the mixture over the salad ingredients, and toss gently to coat evenly. Serve in individual bowls, and garnish with orange zest.

Yield: 4 servings

Compassionate Cooks Tip: To “supreme” a citrus fruit means to remove the skin, pith, membranes, and seeds of and separate into wedges, as requested in the ingredients. To accomplish this, cut a thin slice off the top and bottom of each fruit (orange, tangerine, grapefruit), exposing the flesh. Stand each orange upright and cut off the peel, removing all of the white pith and membrane as you cut. If the peel was especially thick, you may end up with a slightly misshapen fruit. Now cut the exposed orange into segments/wedges.

Serving Suggestions and Variations: Any type of kale works well for this salad, as does chard. Just chop finely, and proceed.

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