baby carrots

Citrusy Kale & Carrot Salad


  • 1 Navel Orange medium
  • 30 milliliters Extra Virgin Olive Oil
  • 30 milliliters Lemon Juice
  • 15 grams Dijon Mustard
  • 168 grams Kale Leaves finely chopped
  • 1 Carrot small, peeled and finely grated
  • 40 grams Walnuts chopped


  • Cut away the peel and pith of the orange then cut the orange into segments away from the membranes. Roughly chop the orange segments and set aside.
  • In a small bowl combine the oil, lemon juice, and Dijon mustard
  • Add the kale to a mixing bowl. Add the dressing to the kale and massage with your hands for one to two minutes until wilted and tender.
  • Stir in the carrot then top with the orange segments and walnuts. Season the salad with additional lemon juice, if needed, and enjoy!


Refrigerate in an airtight container for up to three days.
Omit the walnuts or use pumpkin seeds instead.
More Flavor
Use roasted walnuts and add fresh parsley. Season with salt and pepper.
More Protein
Add chickpeas, cooked chicken, shrimp, or salmon.