This gorgeous kale salad is the perfect transition from the warming foods of winter and early spring, yet is satisfying on a cool day.

Fresh orange brings a light and fruity zest to balance out the intense flavour of kale, and the sweet caraway seeds pair beautifully with carrot.
This salad keeps really well in the fridge and actually tastes better the next day as all the flavours marinade the kale.

Kale and Orange Salad

Ingredients

• 4 whole leaves of kale or 4 handfuls of pre-chopped kale.This recipe works best with dark kale, also known as dinosaur kale or Cavalo Nero (black kale).
• 1 shallot, finely sliced
• 1 carrot, sliced into thin strips with a vegetable peeler,spiraliser, or hand cut very thin
• 1 large, juicy orange
• 1 tablespoon Olive Oil or Avocado Oil
• 1 tablespoon of your favourite seeds. I used a mix of pumpkin, sunflower and linseeds
• 1 teaspoon Caraway Seeds – optional but recommended

Make the Magic

1. Carefully peel the orange over the bowl you will be using for your salad, to catch all the orange juice. Peel off as much of the pith as you can, and then cut between the orange segments to remove the juicy flesh from the segment skin.
2. When you have cut out all the orange segments, squeeze the remaining orange ‘skeleton’ to extract all the remaining juice, then discard the ‘skeleton’.
3. Cut the orange segments into smaller, bite size pieces.
4. Heat a small frying pan with a small amount of olive oil or avocado oil and gently sauté the sliced shallots until soft and translucent. Transfer the shallots to your salad bowl.
5. Add the carrot slices to your salad bowl too.
6. If you are using whole kale leaves, tear the leafy parts away from the stalk and then tear into bite size pieces. If you are using pre-chopped kale, be sure to pick over the kale and remove any tough bits of stalk. Add your kale pieces to your salad bowl.
7. Heat your frying pan again with no oil. Add your mixed seeds and caraway seeds and toast lightly.
8. Add these to your salad bowl along with a small glug of olive oil or avocado oil.
9. Mix all your ingredients together thoroughly and enjoy!

Tip: If you’re not ready for raw kale, this salad works equally well if you lightly wilt the kale in a sauté pan

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