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Morrocan Kale and Carrot Salad

23 April

Ingredients:
1/3 cup orange juice
1/3 cup lemon juice
1 tablespoon plus 1 teaspoon honey
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon sea salt
¼ teaspoon cinnamon
1 cup shredded carrots
1 bunch kale, de-stemmed, and chopped into bite-sized pieces
1/3 cup chopped cilantro
2 tablespoons currants

Directions:

  1. In a small bowl, whisk together the orange juice, lemon juice, honey, oil, cumin, coriander, salt, and cinnamon.
  2. In another large bowl, gently massage the kale with your hands, sprinkling with a little salt and a drizzle of olive oil to help tenderize; massaging about 3 minutes. It is important to not over massage because the kale will start to bleed and become limp.
  3. Stir in the carrots, cilantro, and currants and toss to combine.
  4. Pour the dressing over the kale and carrots and mix well to coat.
  5. You can serve this at room temperature or chilled.

Makes 4 servings

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