This sweet and garlicky ribbon salad makes eating vegetables more fun! Plus: The combo of magnesium (kale) and vitamin B6 (pistachios and dried cranberries) improves the absorption of each nutrient.
Mojo Carrot and Kale Salad
Rate this recipe!
Ingredients
- 3 oranges, divided
- 1 lemon
- 1 tablespoon minced garlic
- 1 tablespoon agave syrup or honey
- 1 teaspoon kosher salt, divided
- 4 large carrots, peeled and cut into ribbons with a peeler
- ½ pound lacinato kale, washed
- ½ cup shelled pistachios
- ½ cup dried cranberries or golden raisins
Instructions
- 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.
- 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.
- 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
