This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
While kale has been a regular part of my meals for quite some time, I’m usually sauteing, braising, or baking it (or throwing it into a smoothie). I’ve only recently started started using it as a base for my salads. It’s been a great change, and I really can’t urge you enough to try it for yourself.
Since raw kale is tougher and heartier than lettuce and spinach, massaging it with a little olive oil will do wonders to turn this superfood into a winning salad. Yup, that’s right, I want you to massage your kale. Before adding the other ingredients to the bowl, drizzle just a little bit of olive oil over the greens and dive in with your hands. Rub it all together to break down the leaves a bit, making them more tender.
Shredded Kale Salad with Avocado & Grapefruit
Photo by Kelli Dunn
What You'll Need:
3 cups kale leaves, shredded
1 avocado, sliced
1 pink grapefruit, sectioned (here's how!)
2 tablespoons toasted sunflower seeds
1 tablespoon fresh-squeezed grapefruit juice
2 tablespoons fresh-squeezed orange juice
1 clove garlic, minced
1/2 cup olive oil
Fresh ground pepper
What to Do:
- First, make the vinaigrette: Combine grapefruit juice, orange juice, garlic, salt and pepper in a small bowl. Let stand for 10 minutes, then slowly whisk in the olive oil. Set aside.
- Place kale in a large bowl and drizzle with a small amount of vinaigrette or olive oil. Massage the kale with the olive oil or dressing for a few minutes, or until the leaves begin to break down a bit and become more tender.
- Arrange a bed of kale on each plate. Top with grapefruit and avocado slices. Sprinkle with sunflower seeds and drizzle with vinaigrette.
What's your favorite way to use grapefruit or kale in the winter? Share your ideas in the comments below!