Dinosaur Kale Salad With Beets & Citrus Vinaigrette
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20 mins (plus 2 hours marinating time)
Total Time:
50 mins
Chiffonade of kale marinated overnight and tossed with golden beets and fennel.
151 Calories; 9.8 g Carbohydrates; 12.4 g Fat; 1.7 g Saturated Fat; 2.1 g Protein; N/A Cholesterol; 2.4 g Fiber; N/A Potassium; 231.1 mg Sodium; N/A Added Sugars
Main Ingredients:
9 oz Kale, Fresh, Tough Stem Removed
1/2 cup Extra Virgin Olive Oil
3 Tbsp Lemon Juice, Fresh
3 Tbsp Orange Juice
1 Tbsp Lime Juice
1/2 tsp Kosher Salt
8 oz Gold Beets, Fresh
2 Tbsp Shallots, Fresh Peeled, Minced
4 oz Diced Red Bell Peppers, Fresh
4 oz Cucumber, Diced
1/4 cup Parsley, Fresh, Minced
5 oz Fennel, Sliced thin
1 Tbsp Honey
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
1. Use dinosaur or Tuscan kale. Remove stems and chiffonade; cut into thin strips. Place in a bowl and combine with olive
oil, citrus juices and salt. Toss to combine and marinate for 2 hours.
2. Meanwhile, cook whole golden beets, either in the oven or boil until tender. Peel and cut into strips.
3. Add all ingredients together.
Tips & Notes
Marinating the kale with citrus juices and salt softens or ‘cooks’ the vegetable.
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