Kale is nutrient-dense, rich in antioxidants and high in fiber. Just 1 cup provides as much calcium as 1 cup of milk.
2 cups kale, rinsed and chopped into thin strips
1 ½ tbsp olive oil
¼ tsp salt
2 clementines, peeled and segmented
1 cup baby carrots, sliced
3 tbsp clementine juice
1 tbsp lemon juice
1 tbsp raw honey
Dash of vanilla extract
Salt and freshly ground black pepper
Begin tenderizing the kale by compressing with a rolling pin or between two cutting boards. Then, in a large bowl, toss kale with 1 tbsp olive oil and ¼ tsp salt. Rub kale between your hands for 2-3 minutes. Take a bite to check if the bitter taste has disappeared and if needed, continue rubbing for 1-2 minutes. This will tenderize and help the dressing settle into the kale more evenly. Add the clementine segments and sliced carrots.
In a small bowl, mix together clementine and lemon juices, honey and vanilla and drizzle over salad. Toss salad and let sit for about five minutes before serving.
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