citrus kale salad
Hope you all had a great holiday. Today I have a healthy kale salad with clementines and lemon dressing. It is bursting with citrus flavor, feta and pumpkin seeds and has creamy avocado making it a delicious seasonal winter salad. It is naturally sugar free and gluten free and I got it from the Sugar Free Mom cookbook. Great news! I am giving a way a copy right here today.
Let it be known, that around these parts, the year 2015 is going to be the year of the salad. I have already started a new Pinterest Board called Eat Leafy Greens Every Day.
Automatically, my mind goes to salad when I think of leafy greens. But I am also going to be going for the green smoothies too, soups and more. I know I know, this sounds a lot like a New Years resolution. And I’ve said many times that I am not really a fan of them. But in this case I am creating a loophole.
I am thinking of it as a goal, not a law. More of a fun healthy food dork plan, not a sentence. If I don’t eat them every day, that’s okay, but it sure is not going to hurt me to try. And I don’t really worry that by focusing on getting nutrient dense greens into my diet and onto the family table that I am going to go off on some junk food binge in backlash. I am just trying to be more cognizant of adding them in.
I’m thinking of it as a journey toward more greens in my life. Sort of like how in this past year, we have really worked to become more aware of our added sugars. We’re still working on it, but this focus has changed some of our habits around the Webster household. I no longer add sugar to my morning cup of joe. And Jase switched from a Clif Bar to a Kind bar for his morning grab and run breakfast. I continue to work with my girls on ways to limit their added sugars without making them feel deprived or creating some sort of disordered view of sugars, which will really be important when they are older.
So when my friend Brenda Bennett of SugarFreeMom.com told me she was coming out with a cookbook of family friendly recipes without white sugar I knew I had to get a copy. She sent over an e-copy for me to check out. The book is filled with family friendly recipes that she created without any white sugar at all. To sweeten the recipes, Brenda calls for stevia and alternative less refined sugars such as sucanat, honey and palm sugar. She uses these less-refined sugars when cooking for her family and gives options in the recipes (for example she will call for a measurement of stevia or honey in her recipes.) She has also recently discovered that she doesn’t tolerate gluten, and has eliminated it from her diet, so most of the recipes are completely gluten-free too.
Today I am sharing a recipe from the book and giving away a copy of the cookbook too. I picked this delicious citrus kale salad because of my greens, greens and more greens kick. I love how it has yummy winter ingredients in it, like lemon, clementines and avocado. The lemony dressing is super tart and yummy. I have to admit I ate the whole entire salad myself and didn’t share. Yes I ate 4 cup of raw kale. I am a freak( maybe it won’t be so hard for me to get in my greens every day afterall) and this salad was really good, and I just had to.
Please enter to win a copy of the cookbook right here, just follow the directions on the widget. [To qualify, you’ll need to leave a comment below too.]For more on kale, be sure to check out this Ultimate Guide to Kale!Print
Sugar Free recipe for Kale salad with Citrus, feta, Avocado and Pumpkin Seeds from the Sugar Free Mom cookbook. It is naturally gluten-free.
- 4 cups chopped kale leaves (no ribs)
- 2 clementines, segmented or supremed
- ½ avocado, peeled, pitted and sliced
- ½ cup cherry tomatoes, cut in half
- ½ cup crumbled feta cheese, 2 ounces
- 2 tablespoons roasted unsalted pumpkin seeds (pepitas)
- zest and juice of 1 lemon (or less to taste)
- zest and juice of 1 clementine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated shallot
- ½ teaspoon salt
- ¼ teaspoon pepper
- Arrange kale, clementine, avocado, cherry tomatoes, feta and pumpkin seeds in a salad bowl. Combine lemon juice and zest, clementine zest and juice, olive oil, shallot, salt and pepper in a jar. Cover and shake to combine. Pour dressing over the salad and gently toss to coat.
0 g Added Sugar, 11 mg Cholesterol
- Prep Time: 15 minutes
- Cuisine: American
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 3.6 g
- Protein: 6 g