This salad will satisfy your taste buds with immersive flavor and give you the healthy green energy you need in your day. Hawaiian Vanilla Co brings you in collaboration with Maura Getzfread this delicious Citrus & Champagne Kale Salad. With just the right amount of tart from citrus, crisp from the cucumber, lightness from the dressing and crunch from the pecans, you'll be ready for anything the day throws you.
2 cups of washed and chopped kale
1 blood orange
Step 1. Assemble your dish with a base of chopped kale. (Optional: massage your kale with a little drizzle of olive oil. This makes the kale softer.)
Step 2. Peel and slice your grapefruit, orange, and blood orange. Any size or shape will work. I chose to cut mine into 1/8 inch circles.
Step 3. Slice your cucumber. I chose to use a veggie peeler to make ribbons of cucumber. Chopping into slices works too!
Step 4. Add Hawaiian Vanilla Honey Pepper Pecans.
Step 5. Drizzle Hawaiian Vanilla Champagne Vinaigrette on top. Add 1-2 tablespoons at a time to avoid overdressing. Toss the salad to coat all of the ingredients evenly and enjoy!
Recipe created and photographed by Maura Getzfread.
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