Low Sodium Zesty Kale Salad with Citrus Vinaigrette
Brighten up your mealtime with this Low Sodium Zesty Kale Salad with Citrus Vinaigrette—a vibrant, nutrient-packed dish bursting with flavor and crunch! This heart-healthy salad features tenderized curly kale, crisp red bell peppers, sweet carrot ribbons, and tangy red onion, all brought to life with a zesty citrus vinaigrette made from fresh orange and lemon juice, honey (or maple syrup for a vegan twist), and a hint of garlic. Toasted unsalted sunflower seeds add the perfect nutty crunch, making this salad as satisfying as it is wholesome. Quick and easy to prepare in just 15 minutes, this low-sodium recipe is perfect for a light lunch, side dish, or refreshing addition to any dinner spread. Enjoy it fresh or let the flavors meld in the fridge for even more zest!
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Ingredients
- 6 cups Curly kale
- 1 large Red bell pepper
- 1 large Carrot
- 0.5 small Red onion
- 0.25 cup Unsalted sunflower seeds
- 3 tablespoons Fresh orange juice
- 1 tablespoon Fresh lemon juice
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Honey (or maple syrup for vegan option)
- 1 clove Fresh garlic, minced
- 0.25 teaspoon Fresh ground black pepper
- 0.5 teaspoon Zest of lemon
- 0.5 teaspoon Zest of orange
Directions
Step 1
Wash the kale thoroughly under cold running water. Remove the stems and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
Step 2
Sprinkle a small amount of lemon juice over the kale and gently massage the leaves for about 2-3 minutes until they begin to soften and darken in color. This process helps to tenderize the kale and mellow its bitterness.
Step 3
Thinly slice the red bell pepper and red onion. Using a vegetable peeler, shave the carrot into thin ribbons. Add the prepared vegetables to the bowl with the kale.
Step 4
Toast the unsalted sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from heat and set aside to cool.
Step 5
In a small bowl, whisk together the fresh orange juice, lemon juice, olive oil, honey (or maple syrup for a vegan option), minced garlic, black pepper, and both the lemon and orange zest. Taste and adjust flavors if necessary, keeping it low-sodium-friendly.
Step 6
Drizzle the citrus vinaigrette over the kale and vegetables. Toss everything together until well coated.
Step 7
Top the salad with the toasted sunflower seeds for added crunch.
Step 8
Serve immediately or refrigerate for up to 24 hours for the flavors to meld together. Stir before serving for best results.
Nutrition Facts
| Serving size | (824.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 811.6 |
| Total Fat 59.1g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 264.5mg | 0% |
| Total Carbohydrate 69.1g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 23.8g | |
| Protein 20.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1098.8mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2312.3mg | 0% |
Source of Calories