Monday, January 20, 2014

Citrus Kale Salad

I try to eat local when I can, but these Midwestern winters can leave a girl feeling skurvy-ish. Totally a word, btw. My favorite winter import? Bright, sunny citrus. Tart, juicy bites of grapefruit and orange taste like a little bit of sunshine.

This salad keeps it simple and lets the citrus shine. Kale and avocado add nice texture variety and a sweet-tart vinaigrette finishing things off.

This is definitely an easy weeknight kinda thing, but it does require a bit of technique. You'll feel so much fancier and the texture is much improved if you segment the orange and grapefruit. Great little tutorial here. Be sure to do it over a bowl so that you capture all the delicious juices.

This is a nice alternative to a ho-hum green salad. Try adding a bit of grilled chicken or shrimp if you're looking for a full meal. 

Citrus Kale Salad
1 bunch kale, washed and chopped
1 orange
1 grapefruit
2 tablespoons avocado oil (or olive oil)
1 teaspoon honey
1/2 teaspoon salt
1 avocado, sliced

Start by segmenting the orange and grapefruit over a bowl, reserving the juice. Set aside segments and squeeze out remaining juice from the guts of the grapefruit and orange.

In a jar, combine orange and grapefruit juice, avocado oil, honey and salt. Shake and taste; adjust salt and honey to taste.

Toss dressing with kale and let sit for 20-30 minutes to tenderize. Top with orange, grapefruit and avocado. Enjoy!

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