• 1 Navel Orange (medium)
  • 2 tbsps Extra Virgin Olive Oil

  • 2 tbsps Lemon Juice

  • 1 tbsp Dijon Mustard

  • 8 cups Kale Leaves (finely chopped)

  • 1 Carrot (small, peeled and finely grated)
  • 1/3 cup Walnuts (chopped)


  1. Cut away the peel and pith of the orange then cut the orange into segments away from the membranes. Roughly chop the orange segments and set aside.
  2. In a small bowl combine the oil, lemon juice, and Dijon mustard
  3. Add the kale to a mixing bowl. Add the dressing to the kale and massage with your hands for one to two minutes until wilted and tender.
  4. Stir in the carrot then top with the orange segments and walnuts. Season the salad with additional lemon juice, if needed, and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.
Nut-Free: Omit the walnuts or use pumpkin seeds instead.
More Flavor: Use roasted walnuts and add fresh parsley. Season with salt and pepper.
More Protein: Add chickpeas, cooked chicken, shrimp, or salmon.


Amount per serving
Calories 169
Fat 14g
Saturated 2g
Trans 0g
Polyunsaturated 6g
Monounsaturated 6g
Carbs 10g
Fiber 4g
Sugar 5g
Protein 3g
Cholesterol 0mg
Sodium 75mg
Potassium 305mg
Vitamin A 4656IU
Vitamin C 64mg
Calcium 137mg
Iron 1mg
Vitamin D 0IU
Vitamin E 1mg
Vitamin K 170μg
Thiamine 0.1mg
Riboflavin 0.3mg
Niacin 0.2mg
Vitamin B6 1mg
Folate 52μg
Vitamin B12 0μg
Phosphorous 72mg
Magnesium 36mg
Zinc 1mg
Selenium 1μg
Chicken, Kale & Rutabaga
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