Make this kale citrus salad when you’re feeling weighed down by a few days of indulgent eating. It’s delicious, filling, and packed with nutrition!

Kale Citrus Salad - Daisybeet

Do you ever CRAVE vegetables? Whenever I spend a few days indulging on vacation or over the holidays, I always come back ready for all the greens. Our bodies are so intuitive, and they know when we need a little TLC in the form of vitamins and minerals!

I have a feeling some of you feel similarly, so I’m sharing this kale citrus salad the day after Thanksgiving. It’s the perfect meal to reset after a few days of heavy foods and lots of sugar.

Kale Citrus Salad - Daisybeet

What’s in this kale citrus salad?

  • Kale: Shredded kale is the base of this salad. Kale is rich in many nutrients, including vitamins A, C, and K, and antioxidants. It’s also a cruciferous vegetable, so it contains sulfur compounds that may protect against certain cancers.
  • Oranges: Citrus fruits are a great source of the antioxidant vitamin C. They’re also lower in sugar than many fruits, and a good source of fiber.
  • Avocado: Avocados have so many health benefits! They are rich in heart healthy monounsaturated fats, which help the fat soluble vitamins get absorbed for your body to use. Avocados are also rich in fiber, potassium, and other vitamins and minerals.
  • Hemp hearts: These are also rich in healthy polyunsaturated fats. Hemp hearts also contain fiber, and are a great source of plant-based protein! I love the nutty flavor and crunch they add to salads.
  • Tofu
  • Cucumber
  • Sesame seeds

How to make this kale citrus salad

  • Finely shred kale.
  • Bake tofu in the oven.
  • Whisk together dressing ingredients together and toss the kale in it.
  • Mix in sliced avocado, oranges, cucumber, and tofu.
  • Sprinkle with hemp hearts and sesame seeds.
Kale Citrus Salad - Daisybeet

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Resetting Kale Citrus Salad (Vegan, Gluten Free)

Make this kale citrus salad when you’re feeling weighed down by a few days of indulgent eating. It’s delicious, filling, and packed with nutrition!

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 3 as a meal salad 1x
  • Category: main dish
Scale

Ingredients

  • 1 block firm tofu, excess water pressed out and cubed
  • 2 tsp olive oil
  • Salt
  • Pepper
  • 2 bunches curly kale
  • 2 oranges
  • 1 cucumber, sliced into half triangles
  • 1 avocado, peeled and diced
  • 2 tbsp hemp hearts
  • 1 tbsp sesame seeds

Dressing

  • Juice of 1 lemon
  • 2 tbsp rice vinegar
  • 2 tbsp tamari
  • 1 tbsp tahini
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1/2 inch piece of ginger, peeled and grated
  • 1 tbsp shallot, minced

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Toss tofu in olive oil and salt and pepper to taste. Place on prepared baking sheet.
  3. Bake tofu for 20-25 minutes, until edges are crispy.
  4. Meanwhile, prepare the rest of the salad.
  5. Wash the kale and tear off leaves from the stem. Use a food processor slicing blade to shred the kale. (You can also use a knife to cut the kale, it will just take a bit longer). Place kale in a large mixing bowl.
  6. Whisk together all dressing ingredients until well combined. Pour over the kale and mix thoroughly.
  7. Peel oranges and slice into 1/4 inch thick rounds. Then slice each round into quarters.
  8. Add oranges, cucumber, avocado, and tofu to the salad bowl and toss to combine. 
  9. Sprinkle with hemp hearts and sesame seeds and lightly toss once more.
  10. Serve immediately.

Notes

  • If making this recipe ahead of time, you can toss the kale in the dressing ahead of time, but keep the rest of the ingredients separate until ready to eat to avoid any ingredients getting soggy.

Keywords: kale citrus salad, vegan, gluten free, oranges, kale

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Kale Citrus Salad - Daisybeet

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