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Orange and Almond Salad with Raw Carrots and Kale

This orange and almond salad with raw carrots and kale makes a perfect vegan packed lunch or unusual gluten-free side dish. The sugary orange dressing on this salad perfectly balances that bitterness of the greens. This dish makes a great packed lunch and will last for a few days in an airtight container in the fridge

Course Salad, Side Dish
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 2 as a lunch, or more as a side dish
Author Zoe Pickburn

Ingredients

For the Carrot and Kale Salad

  • 100 g Prepared Kale
  • 2 Carrots
  • 1 tbsp. Olive Oil

For the Orange and Almond Dressing

  • 3 Oranges
  • 100 g Blanched Almonds
  • 2 tsp. Caster Sugar

Instructions

  1. First, take the kale, remove any woody stalks and rinse thoroughly in cold water, scrunching the leaves between your hands to bruise and soften them a little. Leave to one side, in a colander, to drain

  2. Peel the carrots and chop into thin matchsticks. Then add them, with the kale, to a salad bowl and mix through. Add the olive oil and mix again, scrunching the leaves a little with clean hands

  3. Zest and juice the oranges into a small saucepan and add the almonds and sugar. Bring to the boil, turn down the heat and simmer for around ten minutes, until most of the liquid has evaporated, and the rest becomes a little sticky

  4. Remove the orange nuts from the heat and allow to cool fo 10-15 minutes, then add to the kale in the salad bowl and enjoy