Kale & Citrus Salad

Kale & Citrus Salad

Winter vegetables, week 2: Kale & Citrus Salad

I’m always (inordinately, very smugly) pleased when I can make a dish entirely from stuff growing in our backyard.  This is exponentially more true on dark, damp, winter nights, because I can’t be bothered to go to the grocery store. Our winter garden is pretty quiet this year, but I rustled up the fixins for a pretty tasty salad.

This salad is as easy as it is dreamy. The bright, light citrus dressing compliments the hardy kale– and it checks all your January-healthy-eating boxes.  Feel free to sub orange or lemon if grapefruit isn’t your thing. But are you groaning at the thought of raw kale? Keep reading…

The key to a good kale salad is really massaging the kale. Massaging kale does two key things to make it more palatable: it breaks down the fibers making it easier to chew and digest AND starts to release the sugars to offset the bitterness. Put the kale in a shallow bowl and knead it like you’re baking bread for a few minutes. You’re well on your way to a delicious, healthy salad!

Kale & Citrus Salad
 
Prep time
Total time
 
Serves: 2 as light meal, 4 as side
Ingredients
  • 1 bunch of kale
  • ½ teaspoon sea salt
  • 1 grapefruit
  • 1 teaspoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
Instructions
  1. Remove the leafy part of kale from ribs (discard ribs). Slice thinly--the thinner the better!
  2. Put kale in shallow bowl and sprinkle with salt. Massage that kale!
  3. Make the dressing: Juice half the grapefruit. (You should have about ¼ cup of juice.) Combine juice, honey, olive oil, and apple cider vinegar in a jar. Shake to combine (oh, put the cover on the jar first.)
  4. Dress salad and toss to combine.
  5. Peel the remaining half of the grapefruit. Slice thinly and add to salad.
  6. Enjoy!
 

Previous recipes in this series: Caesar-ish Brussels Sprouts Salad