This summery side dish is as deliicious as it is hydrating and healthy with clementines, kale and a hint of vanilla.
2 cups kale, rinsed and chopped into thin strips
2 clementines, peeled and segmented
1 cup baby carrots, sliced
3 tbsp clementine juice
1 tbsp lemon juice
Dash of vanilla extract
Celtic sea salt and freshly ground black pepper to taste
Begin tenderizing the kale by compressing with a rolling pin or between two cutting boards. Then toss the kale into a large bowl, and add some Celtic Sea salt to taste. Rub kale between damp hands for 2-3 minutes. Take a bite to check if the bitter taste has disappeared and if needed, continue rubbing/massaging for 1-2 minutes. This will tenderize ( and help the salt settle into the kale more evenly). Add the clementine segments and sliced carrots. In a small bowl, mix clementine juice, lemon juice and vanilla, then drizzle over salad. Toss salad and let sit for about five minutes before serving. Top with freshly ground pepper, if desired.