Name: Kale and Orange Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 large bunch kale (curly or dinosaur kale); 1 large orange (squeezed); 1 tablespoon lime juice (freshly squeezed); 1 tablespoon olive oil; 2 teaspoons maple syrup; 2 cloves garlic (minced or pressed); 1/4 teaspoon salt (sea salt); Pinch Cayenne Pepper (or to taste); 2 tangerines (peeled and separated into sections); 2 tablespoons raisins; 1 large carrot (grated)

Kale and Orange Salad

A quick and easy way to enjoy raw kale. Massaging the dressing into the raw kale leaves with your hands will ensure even coating and is the best way to make this salad.

1 large bunch kale (curly or dinosaur kale)
1 large orange (squeezed)
1 tablespoon lime juice (freshly squeezed)
1 tablespoon olive oil
2 teaspoons maple syrup
2 cloves garlic (minced or pressed)
1/4 teaspoon salt (sea salt)
Pinch Cayenne Pepper (or to taste)
2 tangerines (peeled and separated into sections)
2 tablespoons raisins
1 large carrot (grated)

Hold each leaf of kale and rip small, bite-sized pieces of the greens off of the stem and collect them in a bowl.
Add the orange and lime juices, oil, agave, garlic, salt and cayenne to the bowl and massage the ingredients into the leaves of the kale for at least 2 minutes. Either allow the kale to sit and marinate (for 30 minutes to overnight in the fridge) or distribute to plates and top with the tangerines, raisins, and grated carrot.

You can add pine nuts or seeds for a crunch.