12/30/2023 0 Comments Kale grapefruit salad![]() I subscribe to the theory that more exposure equals well rounded eaters. The husband didn't think it was too bad either! Both kids had typical 'kid' reactions BUT I got them both to TRY IT so a total win in my book. I loved the combination! Especially with the salty sunflower seeds and sweet cranberries. I happen to have a pink grapefruit and decided to use it for inspiration. The idea is to take an acid and have it break down the tougher kale leaves a bit. I've seen rubbed or marinated versions of a kale salad tons of time on TV and online. I've had some success putting it in other dishes but this time I decided to present it head on, in salad form. But convincing my potato chip hoarding husband, candy eating 7 year old and picky toddler is not quite as easy. Period.Īccording to WebMD Kale is one of the healthiest vegetables on the planet. In the meantime I'll share this fun Kale Salad I made last week.įirst of all, let me just say I'm trying to make an effort to get more kale in my family. Frankly, I need a break from thinking about it! So if you'd like to learn more check out. In 9 days I'll be hosting nearly 300 bloggers in Baltimore for a weekend of, well, fit blogging fun!īut I don't want to talk about it. You may notice a bit less activity here on GreenLiteBites while I prepare for the FitBloggin' conference. Top with the remaining coconut flakes, peanuts and crispy fried shallots, and serve with a wedge of lime on the side.Sorry for my short hiatus. Top with grapefruit pieces and lightly toss again. Pour in the dressing, season with sea salt and black pepper, and toss to combine. Place the kale in a large bowl and add the farro or brown rice, half the coconut flakes, half the peanuts, and the basil leaves. ![]() Taste and adjust lime, sugar and salt until you have a balanced sweet, salty and spicy dressing. Season with a pinch of sea salt and black pepper. To make the dressing, combine ¼ cup of the reserved grapefruit juice with the lime juice, sesame oil, brown sugar, garlic, tamari and chilli. (If you are short on time, or like the texture and bitterness of pith, you can simply cut the grapefruit up into bite-sized pieces.) Squeeze out any juice from the leftover membrane into a bowl and keep it for the dressing. Hold the peeled grapefruit in your hand – over a bowl to catch the juice – and cut between the membranes to segment. Using a sharp paring knife and working top to bottom, cut away the peel, making sure to remove as much of the white pith as possible. ¼ cup grapefruit juice Juice ½ lime 2 tsp sesame oil 2 tbsp brown sugar or maple syrup 1 clove garlic, minced 1 tbsp tamari or soy sauce ½-1 long red chilli or 1 tsp chilli flakesĬut the top and the bottom off the grapefruit, and stand it up on a cutting board. Spicy kale, grapefruit and coconut saladġ bunch (250g) kale or cavolo nero, stems removed 2 ruby red grapefruit 1 cup cooked farro or brown rice ¾ cup coconut flakes, toasted ½ cup peanuts, toasted and finely chopped handful of basil leaves, torn ¼ cup crispy fried shallots sea salt and black pepper lime wedges, to serve Add texture and a touch of the tropics with the addition of toasted coconut, peanuts and crispy fried shallots. The spicy Asian lime dressing is a flavour bomb, adding a big kick of sweet, salt, sour and spice. Grapefruit, with its signature zest and slightly bitter finish, adds brightness to the kale and grains. Lately, this spicy grapefruit salad has become my weeknight go-to. ![]() The trick in mastering a successful fruity salad is to be brave in counterbalancing the sweetness with strong, punchy savoury flavours. Since then, I’ve experimented with a number of fruits in salad, with very pleasing results – oranges paired perfectly with fennel and olives, grapes deliciously roasted with a splash of balsamic, rockmelon happily united with melty grilled haloumi, and peaches brought to life with creamy mozzarella.
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