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July 4, 2019 <600 calories/serving

Dinosaur Kale Salad with Beets & Citrus Vinaigrette

This unique take on a kale salad is one we’re sure you’ll enjoy! Marinating the kale with citrus juices and salt softens or ‘cooks’ the vegetable.

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Salad
Servings: 9 (click to scale)

Ingredients

  • 9 oz fresh kale tough stem removed
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp orange juice
  • 1 Tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 8 oz fresh gold beets
  • 2 Tbsp fresh shallots peeled, minced
  • 4 oz fresh red bell peppers diced
  • 4 oz fresh cucumbers diced
  • 1/4 cup fresh parsley minced
  • 5 oz fennel sliced thin
  • 1 Tbsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Use dinosaur or Tuscan kale. Remove stems and chiffonade; cut into thin strips. Place in a bowl and combine with olive oil, citrus juices and salt. Toss to combine and marinate for 2 hours.
  • Meanwhile, cook whole golden beets, either in the oven or boil until tender. Peel and cut into strips. Add all ingredients together.

Nutrition

Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1.5g | Sodium: 190mg | Fiber: 2g
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Categories: <600 calories/serving

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