Kale Citrus salad
Get ready
for fresh flavors in this kale citrus salad! Juicy grapefruit and blood
oranges, lemon vinaigrette massaged in chopped kale with creamy goat cheese,
salted shallots and a drizzle of sweet honey.
Ingredients
Salad
- 1 jalapeno, seeded and sliced
- 1/4 cup almonds, roughly chopped
- 1 bunch kale, destemmed and roughly chopped
- 1/4 cup pomegranate, or dried cranberries
- 1/4 cup red onions, thinly sliced or finely diced
- 1 avocado, peeled and diced
- 1 citrus fruit, i.e. caracara orange or blood orange, peeled and sliced
- 1 teaspoon extra-virgin olive oil, for massaging the kale
Dressing
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- sea salt and black pepper, to taste
- 1/4 cup extra-virgin olive oil
- pinch of garlic powder
Instructions
First, prepare
the vinaigrette. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon
mustard, balsamic vinegar, garlic, salt and pepper. Put aside.
Then, in a
large mixing bowl, massage the kale with olive oil and lemon juice until
tender, for about a minute or two.
Add the
avocado, jalapeño pepper, citrus fruits, almonds, onions, pomegranate (or
cranberries). Drizzle with dressing and toss gently. Serve immediately. Happy
Cooking Time.
