April 23rd, 2024
Recipes
Kale and Grapefruit Salad
Valentina P
- Difficulty
•
- Time 15"
Massaged kale salad with bitter grapefruit, cabbage, pumpkin seeds, cranberries, and a sweet olive oil vinaigrette. Super refreshing!
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 2 handfuls dino kale, stems removed
- 1 1/2 cups green cabbage, thinly sliced
- 1 grapefruit, segmented (or 3/4 cup sliced kumquats)
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries For the Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon date syrup (or honey)
- 1 teaspoon dijon mustard
- salt and pepper, to taste
Instructions
- Step 1: Stir together the vinaigrette ingredients in a small bowl or jar. Set aside.
- Step 2: Finely chop the washed kale leaves and thinly slice the cabbage. Place in a mixing bowl add a splash of the dressing. Massage the dressing into the greens until they soften, about 15 seconds.
- Step 3: To segment the grapefruit, use a knife to cut off the peel and white pith from the grapefruit. Segment the grapefruit flesh into wedges. Note: Segmenting is optional, you can also use peeled grapefruit wedges.
- Serve: Add the grapefruit, pumpkin seeds, and cranberries to the salad. Toss with additional vinaigrette and enjoy.
Recipe Notes
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Kale and Grapefruit Salad
PT15M 2 handfuls dino kale, stems removed 1 1/2 cups green cabbage, thinly sliced 1 grapefruit, segmented (or 3/4 cup sliced kumquats) 1/4 cup pumpkin seeds 1/4 cup dried cranberries 2 tablespoons extra-virgin olive oil 1/2 tablespoon apple cider vinegar 1 teaspoon date syrup (or honey) 1 teaspoon dijon mustard salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings
Ingredients:
