Ingredients
Directions
- 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.
- In a small bowl combine the oil, lemon juice, and Dijon mustard
- 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.
- Stir in the carrot then top with the orange segments and walnuts. Season the salad with additional lemon juice, if needed, and enjoy!
Notes
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.
Nutrition
| 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 |
