Salad Jeruk Kangkung

Name: Salad Jeruk Kangkung
Prep time: 30 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/4 red onion ((thinly sliced)); 1/3 cup red wine vinegar; 1 Tbsp sugar; 2 Tbsp water; 1 large bundle lacinto kale ((1 large bundle yields ~4 cups // chopped)); 1 g rapfruit or orange ((segmented // reserve any juice)); 1 tart apple ((cored and chopped)); 1/4 cup pomegranate arils or dried cranberries ((I used a mix of both)); 3 Tbsp red wine vinegar; 1 Tbsp dijon mustard; pinch sea salt + black pepper; 1/2 Tbsp sweetener of choice ((such as maple syrup or honey if not vegan)); 1/3 cup olive oil ((plus more for massaging kale)); 2 Tbsp orange juice ((optional // to brighten the flavor)); Berries in spring and summer; Cooked quinoa; Hempseeds, roasted nuts, or sunflower seeds ((for extra protein))

A simple, 30-minute kale salad with sweet and tart fruits, pickled red onions, and a simple red wine vinaigrette! Crunchy, filling, fresh, and the perfect healthy light lunch or side salad.

⏱️ 30 menit 🔪 Persiapan: 30 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

4 porsi

1/4 red onion ((thinly sliced))
1/3 cup red wine vinegar
1 Tbsp sugar
2 Tbsp water
1 large bundle lacinto kale ((1 large bundle yields ~4 cups // chopped))
1 g rapfruit or orange ((segmented // reserve any juice))
1 tart apple ((cored and chopped))
1/4 cup pomegranate arils or dried cranberries ((I used a mix of both))
3 Tbsp red wine vinegar
1 Tbsp dijon mustard
pinch sea salt + black pepper
1/2 Tbsp sweetener of choice ((such as maple syrup or honey if not vegan))
1/3 cup olive oil ((plus more for massaging kale))
2 Tbsp orange juice ((optional // to brighten the flavor))
Berries in spring and summer
Cooked quinoa
Hempseeds, roasted nuts, or sunflower seeds ((for extra protein))

Langkah-langkah

Pickle onions by mixing red wine vinegar, water, and sugar in a small bowl and stirring to dissolve. Add sliced onions and let set in the fridge while prepping the rest of the salad. The liquid should cover the onion, so add a bit more vinegar and/or water if needed.
Add kale to a large mixing bowl with 1-2 tsp olive oil (amount as original recipe is written // adjust if altering batch size) and squeeze over reserved grapefruit or orange juice. Use your fingers to massage the kale to break down the bitterness and stiffness.
Next add apple, grapefruit or orange segments, and pomegranate or cranberries and set aside.
Prepare dressing in a small mixing bowl by whisking vinegar, mustard, sweetener, and salt and pepper. Stream in olive oil while mixing, then taste and adjust seasonings as needed. I added a splash of orange juice to brighten up the flavors, but this is optional.
Add pickled onions to the salad, as well as the dressing (or reserve it for serving), toss and serve. Leftovers keep up to a couple of days in the fridge, though best when fresh.