Name: Kale Citrus Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1 bunch kale, leaves torn off the stalks; 1/4 cup orange juice; 2 tablespoons olive oil; 1 teaspoon sugar; 1 clove garlic, pressed or grated; Salt and freshly ground black pepper; 1 heaping tablespoon sour cream or plain Greek yogurt; 3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks; 1 jalapeno, seeded and sliced very thin; 4 ounces goat cheese (chevre)

Directions

Watch how to make this recipe.

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

Cook’s Note

Because they kale holds up well, the salad can be tossed 15 minutes before serving.

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Kale Citrus Salad

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