Clean Eating Recipes

Kale, Avocado and Grapefruit Salad

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Nothing says Summer like fresh veggies and citrus! This salad was light but packed a punch in flavor. It comes together quickly and makes great leftovers. The longer you let the kale marinade with the dressing, the better! I added a piece of fresh grilled salmon for added protein. This recipe is definitely a winner!
Recipe from Katya, http://www.littlebroken.com/
INGREDIENTS
  • 8 cups chopped kale (leafy parts only, no stems)
  • 1 avocado, sliced
  • 1 grapefruit, one half peeled + segmented and other half juiced (see note below)
  • ⅓ cup shaved parmesan cheese (I used crumbled goat cheese instead)
  • 2 Tbsp. toasted pumpkin seeds or sliced almonds
Dijon Grapefruit Vinaigrette
  • 1 tsp. finely chopped shallot
  • 3 Tbsp. fresh grapefruit juice (see note below) (I used the juice from one orange instead)
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. Dijon mustard
  • salt and pepper, to taste
  • ****I added shaved brussel sprouts and dried cranberries because we had some on hand
INSTRUCTIONS
  1. Prepare the salad vinaigrette. In a bowl of a food processor, combine the shallot, grapefruit juice, olive oil, and Dijon mustard. Season with salt and pepper, to taste. Process until well blended.
  2. In a large bowl, toss the kale with the salad vinaigrette. You can use your hands to massage the vinaigrette into the kale as it breaks down the leaves a bit. Then transfer the kale to a serving bowl or platter and let stand for 10 minutes while it slightly softens.
  3. While the kale is softening, peel and slice the avocado and segment the grapefruit.
  4. After 10 minutes, arrange the avocado and grapefruit slices over the kale greens. Sprinkle with parmesan cheese and pumpkin seeds. Serve immediately.
NOTES
You will need a total of one grapefruit for this recipe. One half of the grapefruit will go in the salad and the other half juiced for the vinaigrette.

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