vegan kale salad with citrus dressing
  • 1 bunch of lacinato/dinasour kale, de-stemmed, thinly sliced - to see how to de-stem and thinly slice kale click here
  • 1-2 blood oranges, tangerines or oranges, peeled and segments sliced in half - I used both a blood orange and tangerine
  • ¼ cup toasted almonds or hazelnuts
  • 1 medium fennel bulb, halved, cored, and sliced thin - You can also use radishes here as well
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon champagne vinegar
  • 3½ tablespoons freshly squeezed orange or tangerine juice - you can get this from 1 orange or tangerine
  • ½ teaspoon Dijon mustard
  • Optional - sliced avocado tastes great on this salad as well
  1. Let’s begin by toasting up the almonds. You can toast up the almonds ahead to time to save a step. Just store them in covered container till you’re ready to use them.
  2. To toast them, just put some sliced raw almonds in a dry skillet set over medium heat, and swirl them around in the pan for a few minutes until they become golden brown in color. Reserve them to the side.
  3. Now it’s time to prep the rest of the ingredients.
  4. Wash, de-stem and thinly slice your kale. If you’re not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale, or you can watch the beginning part of my lacinato kale salad video for instructions as well. This video has really helped my readers easily understand how to de-stem kale quickly over the sink.
  5. Juice up your orange or tangerine into a small bowl, wash, halve, core and thinly slice up your fennel bulb (I show you how to core and slice a fennel bulb in this recipe) and peel and slice your blood orange.
  6. Get out a measuring cup or small bowl and add 2 tablespoons olive oil, 1 tablespoon champagne vinegar, 3½ tablespoons freshly squeezed orange juice and the ½ teaspoon Dijon mustard. Whisk well to combine the dressing.
  7. Put your sliced kale into a salad bowl, pour the dressing over the kale and massage the dressing into the kale. Make sure to massage it well so that all the kale absorbs the dressing. When I say massage your kale, I literally mean get your hands in there and massage it, like your giving a massage. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it’s cooked, and takes away any bitter flavor. Massage the kale until it’s about half of its original size
  8. Add to the kale, the blood oranges and or tangerines, sliced fennel and toasted almonds. Toss to combine.
  9. This salad tastes great day two, so don't fret if there are leftovers.
Nutrition Information
Serving size: serves 4
Recipe by Marin Mama Cooks at