Mojo Carrot and Kale Salad
  • 3 oranges, divided
  • 1 lemon
  • 1tablespoon minced garlic
  • 1tablespoon agave syrup or honey
  • 1teaspoon kosher salt, divided
  • 4large carrots, peeled and cut into ribbons with a peeler
  • ½pound lacinato kale, washed
  • ½cup shelled pistachios
  • ½cup dried cranberries or golden raisins
  1. Juice one orange and the lemon. In a small saucepan, sauté garlic for 1–2 minutes until tender. Add the juice, agave, and ½ teaspoon of the salt and bring to a boil. Remove from heat and pour over carrot ribbons in a container with a tight-fitting lid; cover and marinate the carrots, refrigerated, for at least 2 hours or up to 24 hours.
  2. Using a sharp knife, remove ribs from kale and discard. Cut kale into ½-inch strips. In a large bowl, add kale and remaining ½ teaspoon salt. Using clean hands, squeeze and knead kale until strips darken and kale is half its original volume, about 3 minutes. Peel and thinly slice remaining two oranges. Drain carrots.
  3. Add orange slices, pistachios, cranberries, and carrot ribbons to the kale; stir to combine.
Recipe Notes
Nutrition Facts
Mojo Carrot and Kale Salad
Amount Per Serving
Calories 97 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 109mg 5%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 8g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (½ cup): 97 cal, 4g fat (2g mono, 1g poly, 0g sat), 0mg chol, 109mg sodium, 15g carb (3g fiber,
8g sugars), 3g protein