Citrus season is a nice time of the year when oranges, lemons, kumquats, grapefruits and tangerines are ripe for the picking. Whether you have your own tree in the backyard or head out to your local farmer’s market, this is the time to indulge on these sweet fruits.
Salads are always a good thing and I like to change them up as much as I can. Using fresh fruit in salads adds a nice boost of sweetness that comes naturally and compliments bitter greens and other ingredients, like in this recipe for Baby Kale, Quinoa & Tangerine Salad.
You can find all sorts of kale in every marketplace, but baby kale has a nice consistency and taste because it doesn’t have as an intense of flavor as other varieties. The small green leaves are similar to spinach and are crisp and tangy – the perfect crunch.
This recipe is simple to put together and can be made for lunch or dinner. Also, quinoa adds a bit of protein to this salad, so it is a complete meal.
1 cup quinoa, cooked
4 cup baby kale, washed and dried
1 large tangerine, sliced 1/4 inch thick
1 small shallot, minced
1 small clove of garlic, minced
1/4 cup rice wine vinegar
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1/3 cup olive oil
pinch of salt & pepper
1. In a salad bowl, add baby kale, cooked quinoa and sliced tangerines.
2. In a small jar, add all the vinaigrette ingredients and shake for 30 seconds.
3. Serve salad with dressing on the side. Enjoy!