Citrus Marinated Kale Salad

This refreshing and easy side dish takes advantage of seasonal vegetables and satsumas.
By / Photography By Jenna Alexander | December 02, 2015

Instructions

Blend all marinade ingredients together until well combined and slightly emulisfied. Using a whisk or blender are good options. Place chopped kale, carrots, beets and satsuma in a large bowl. Drizzle with marinade and toss until well coated. Garnish salad with sesame seeds.

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Information provided by Florida Department of Agriculture, Florida Fish and Wildlife Conservation Commission, South Atlantic Fishery Management Council and other sources.

Ingredients

Marinade
  • 1/2 cup olive oil
  • 1/3 cup fresh satsuma juice
  • 2 1/2 tablespoons Nama Shoyu
  • 2 1/2 tablespoons rice vinegar
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon salt
Salad
  • 4 cups shredded kale
  • 1 cup shredded carrots
  • 1 cup shredded beets
  • 1 cup diced satsuma
  • 1/2 cup sesame seeds for garnish

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