Perfect, healthy, nutty and balanced Citrus Kale Salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body.

Don’t you simply love a good salad? I adore salads, and the other day, I was longing for kale salad.

It’s hard to believe, I know, but I do have these cravings for madly healthy food, as well.

Even though kale or raw greens do not agree with me anymore, I still love eating every once in a while.

Now, don’t be afraid of adding fruit to your salad, especially greens like kale because it brings down the dull taste of kale.

Personally, for me, kale tastes like grass, nothing extraordinary without a doubt.

However, when you add fruit to raw kale that burst of sweetness comes in and makes kale taste delightful.

As you can see the salad looks spectacular and wonderful, and it truly tastes superb.

Basically, everything that you see on this salad is fresh and healthy.

Tap here for even more tasty salad recipes

With that being said, you can add a mix of citrus fruit such as grapefruit, mandarins, or different types of oranges.

Although on that point, it has a nice amount of freshly squeezed lemon juice as well.

This type of salad would bring a smile on your face even on the most depressing day, and light up it up significantly more.

I am telling you, it is a powerhouse and simply perfect to keep that New Year resolution to eat healthier. Wink*Wink*…

I know, we all do make those resolutions, but the reality is that if we eat at least a couple of times a week something like this, I am certain that our body would thank us for sure.

If you try my Citrus Kale Salad, please tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

You might also like:

Mixed Greens with Peaches

Massaged Kale and Strawberry Salad

Yield: Serves 4

Citrus Kale Salad

Print

Perfect, healthy, nutty and balanced Citrus Kale Salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body.

Prep Time 12 minutes

Total Time 12 minutes

Ingredients

• 5 cups fresh organic Kale it will go down to about 2 cups after massaging
• 2 Oranges peeled and sliced (mandarines, or other similar)
• 1/2 cup Nuts, any on hand; pinenuts, almond, cashews, etc.
• 1 cup Pomegranate

GINGER VINAIGRETTE

• 1/4 cup Olive Oil Extra virgin, organic
• Juice from 1/2 Lemon add more if you like it really sour
• Juice from 1/2 orange
• 1/2 teaspoon ground ginger, you may use fresh with juice squeezed out and use that as well
• Pinch of salt, or to taste
• Pinch of Ground Black Pepper
• Generous pinch of Sumac
• 1 tbsp. Lemon Zest
• 1 tbsp. Orange Zest

Instructions

1. After washing thoroughly, add the kale to a mixing bowl, I like using scissors to chop it in the smaller pieces, but you may use a knife and chop into bite-size pieces on a large cutting board before adding it to the bowl.
2. Mix together ingredients for the ginger vinaigrette, whisk to combine it well, or place everything in a jar with a lid and shake to combine.
3. Pour vinaigrette over it, and massage kale by squeezing it for about five minutes, or until leaves are very tender. Taste and see if you need more salt.
4. Peel oranges (or other citrus fruit) and slice however you wish, add to the salad and lightly toss.
5. Plate it on the large platter if you wish, and pomegranate seeds and pinenuts. Read notes for more options.

Notes

You may use other toppings such as olives, croutons, or any other nuts for that extra crunch.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Salads, salads, and more salads…  Summer is coming shortly, so I thought to share one my absolute favorite summer salads.

This salad appeared on my blog many times, but always as a side. I’ve never blogged about it. I think it deserves its own, individual blog-post.

I mean, I was there, first to try everything before anyone ever did, and those beaten fruits and vegetables ended up in my kitchen. That’s why I always say, there is no ugly produce.

I will be quite honest with you; since working with fresh produce at the farmers market a very long time ago, nothing would bring me greater joy than seasonal produce.

We can use pretty much everything, even if it is a little beaten on the side.

I tried avocado a couple of years back and fell in love, I talked about it in a few posts before, but everything else I have been eating forever, and I must add it’s one amazingly delicious and refreshing salad.

My daughter and I, we both place an enormous bowl of this salad in front of us and with crunchy bread, we complete it up in a matter of minutes.

Yeah, that’s how much we love it.

Usually, I serve it when we grill, and family and friends gather. It goes perfectly with BBQ, trust me on that one.  

With 20 plus years in my sleeve since I started eating and making this salad, I suppose it’s safe to say that you will not like it, but love this one.

Print

SUMMER SALAD

Course Salad

Keyword salad, healthy, summer foods,

Prep Time 10 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 English Cucumber
• 3 Tomatoes
• 1/4-1/2 Red Onion if it’s smaller 1/2 onion
• 2 Scallions
• 1 Avocado
• 1/4 cup Italian flat-leaf Parsley, roughly chopped
• Salt to taste

LEMON VINAIGRETTE:

• 1 Lemon ripe
• 2 tablespoons Olive Oil
• Salt and Black Pepper to taste

Instructions

1. Chop and slice all the ingredients and season with a pinch of salt.
2. Mix, Lemon dressing, and season according to your taste.
3. Drizzle lemon dressing over the salad, and lightly toss. -Read the notes

Recipe Notes

If you are bringing a salad to work-lunch, do not add dressing, pack it in the little jar or container. I would suggest getting avocado just a tad harder if you are not planning to eat it right away.

This is my all-time favorite potato salad, and it’s also really simple. Don’t we all yearn for the perfect potato salad at some point in our lives?

Some of us, on the other hand, don’t have anything better to do than look for potato salads… Ahem!

What? That’s something you don’t do? The potato salad was my favorite salad as a kid, aside from tomato-cucumber salad so I have a slight potato obsession.

Because it goes so well with fish, it was usually offered around fasting time or when the fish was eaten.

Originally, I called this Red Potato Salad but why limit ourselves, we can use any potato for this.

Tap Here for more tasty Salad Recipes

Boiling potatoes, onions, salt to taste, and white vinegar are the only items required. I could easily sit down and eat the entire dish by myself. That’s not to say I’m boasting.

I always want to finish whatever food is in front of me, even if it’s a big bowl that could easily serve four people. I love it that much!

Fast forward a few years, 16 years, but who’s counting, and I’ve made a healthier version of my potato salad. Isn’t this salad incredible? Look at that splash of color, and it’s delicious.

This salad is a big hit with my daughter. I can’t rely on the boys since they can be so fussy about food that it makes me feel as if they aren’t my children at all. My daughter, on the other hand, worries me at times since we are so similar in so many ways.

Please see the SIMULAR video for instructions on how to prepare this simple and easy potato salad, OR on the most recent reel on my Instagram account.

I hope you will give it a try soon. It’s egg-free, mayonnaise-free, vegan, light, and tasty!

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Yield: 4 SERVINGS

Easy Potato Salad

Print

This Easy Potato Salad is one of my absolute favorite potato salads.

Prep Time 10 minutes

Cook Time 40 minutes

Additional COOLING Time 15 minutes

Total Time 1 hour 5 minutes

Ingredients

• 7-8 medium-size potatoes more if the potatoes are small, boiled, and diced
• 2 Celery stalks diced
• 1/2 Red Onion diced
• 3 Green Onions chopped
• 4 or more sweet peppers, any color
• Salt to taste a few pinches

Seasoning:

• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon chili powder
• 1/2 teaspoon dried parsley or 2-3 tablespoons freshly chopped
• 1/4 teaspoon garlic powder

Dressing/ vinaigrette:

• 2-3 tbsp. vinegar
• 2-3 tbsp. Olive Oil

Garnish:

• Parsley chopped

Instructions

1. Wash your potatoes, place them in the large pot and add 1 tbsp. of salt and enough water to cover the potatoes completely. Cook/Boil between 30 and 40 minutes, depending on the potatoes' size and the type of potato. Pierce the potato with a fork or a knife to see if it’s done. It’s supposed to be cooked but not overcooked or mushy. Let them cool down in the chilled-cold water for about 10 minutes; I like to use 2 potatoes per person.

2. Take a steak knife and pull the skin away from the potatoes. The skin should come off really easy. When you peel all the potatoes, washed them under the cold water, and let them cool down completely. The potatoes should be tender and easy to cut, but not too mushy. You can cube or slice the potatoes, however, you like. Personally, I like bite-size chunks. Then chop, slice, and dice the rest of the vegetables.

3. Meanwhile, combine seasoning and sprinkle on top then pour dressing over and mix o coat but to mush it up. just to toss it lightly. Garnish with Italian flat-leaf parsley.

Notes

You can use my potatoes. if you are using small new potatoes you don't need to peel them. You can, but it's not necessary. As for veggies, use what you have on hand. I love the onion and pepper combo.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 591Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 364mgCarbohydrates: 93gFiber: 11gSugar: 11gProtein: 11g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest