Citrus Ginger Kale

Citrus and raw kale go hand in hand - not only does the citrus help temper any bitterness from the kale, the acid helps to break down the fibers so it is easier to digest in its raw state. Eating kale raw will maximize its health benefits, since none of the nutrients will be lost through cooking.

Prep time: 20 minutes


1 bunch of dino kale, de-ribbed and cut into ½ inch chiffonade
1 bunch of beet greens (leaves only) cut into ½ inch chiffonade
6 baby rainbow carrots, cut into ¼ inch bias rounds
2 apples, diced into small pieces
½ cup dried cranberries
½ cup toasted pumpkin seeds
the juice and zest of 3 lemons
the juice and zest of 1 orange
½ inch piece of ginger, grated
2 ounces olive oil


Juice and zest the lemons and orange and reserve the fruit to rub on the apples after cutting to prevent browning.

Combine the lemon and orange juice with zest, grated ginger, salt, pepper and olive oil - whisk.

In a large mixing bowl combine kale, beet greens, carrots, apples, dried cranberries and roasted pumpkin seeds.

Toss with dressing and garnish with more pumpkin seeds and cranberries. Serves 4 - 6

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About The Author

Barbara Wilder Pearlman's picture

evōx Executive Chef Barbara Wilder Pearlman believes in sharing her passion and connecting with people through food. After 15 years as a hair and makeup artist in the entertainment industry, she followed that passion and attended the Cordon Bleu culinary school, graduating at the top of her class. Following graduation, she worked in a Michelin-starred restaurant and a Malibu treatment center, and then started her own catering company. Later, she joined the Whole Foods team, researching and developing recipes, launching healthy eating venues and catering events. Culturally eclectic cuisine is Barbara’s style, and she loves to use a diverse combination of flavor profiles. With experience in many techniques and an affinity for a variety of ingredients from around the world, Barbara’s creations range from vegan, vegetarian and other special diets to handcrafted charcuterie, cheese and preserves. Whether it’s staying true to the cultural integrity of a dish or mixing it up with fusion, she appreciates food that inspires creativity.

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