Kadhi Gujarati

Kale & orange salad & poppy seed dressing

Category: Salad, Snack/side dish, Main meal | Serves: 2–3 as a starter or serves 2 as a light lunch

Prep time: 20 minutes | Cooking time: N/A


1–2 oranges, depending on size

85g (3oz) kale, large stalks removed, leaves finely shredded (see Anne’s tip)

1½ tbsp extra-virgin olive oil

1 tbsp freshly squeezed blood orange juice

1 tsp clear (runny) honey

½ tsp Dijon mustard, or to taste

½–1 tsp poppy seeds, or to taste

Freshly ground black pepper, to taste

2–3 tbsp pomegranate seeds, to garnish

  1. Peel oranges and remove as much pith as possible.
  2. Break flesh into peeled segments; cut segments in half, if you like. Combine orange segments and shredded kale in a bowl.
  3. In a separate small bowl, whisk together all remaining ingredients (except pomegranate seeds), seasoning to taste with black pepper.
  4. Drizzle dressing over salad; toss gently to mix. Serve salad with pomegranate seeds sprinkled over to garnish.

Cook's tips

  • If you prefer, lightly steam the shredded kale (for a couple of minutes, until just tender), then refresh in cold water, drain and pat dry before use.

Nutritional information

Kale & orange salad & poppy seed dressing nutritional information