Delicious Living
  • 3 oranges, divided
  • 1 lemon
  • 1 tablespoon minced garlic
  • 1 tablespoon agave syrup or honey
  • 1 teaspoon kosher salt, divided
  • 4 large carrots, peeled and cut into ribbons with a peeler
  • ½ pound lacinato kale, washed
  • ½ cup shelled pistachios
  • ½ cup dried cranberries or golden raisins

Mojo Carrot and Kale Salad

Delicious Living | Delicious Living
  • Serves: 8 people
  • Calories per serving: 97

This sweet and garlicky ribbon salad makes eating vegetables more fun! Plus: The combo of magnesium (kale) and vitamin B6 (pistachios and dried cranberries) improves the absorption of each nutrient.

  1. Juice one orange and the lemon. In a small saucepan, sauté garlic for 1–2 minutes until tender. Add the juice, agave, and ½ teaspoon of the salt and bring to a boil. Remove from heat and pour over carrot ribbons in a container with a tight-fitting lid; cover and marinate the carrots, refrigerated, for at least 2 hours or up to 24 hours.
  2. Using a sharp knife, remove ribs from kale and discard. Cut kale into ½-inch strips. In a large bowl, add kale and remaining ½ teaspoon salt. Using clean hands, squeeze and knead kale until strips darken and kale is half its original volume, about 3 minutes. Peel and thinly slice remaining two oranges. Drain carrots.
  3. Add orange slices, pistachios, cranberries, and carrot ribbons to the kale; stir to combine.

PER SERVING (½ cup): 97 cal, 4g fat (2g mono, 1g poly, 0g sat), 0mg chol, 109mg sodium, 15g carb (3g fiber,
8g sugars), 3g protein

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