Grapefruit & Kale Salad w/ a Creamy Lemon Dressing

by Health


Creamy Lemon Dressing:
·2 tablespoons tahini or peanut butter
·2 tablespoons olive oil
·1 teaspoon low sodium soy sauce
·1 lemon, juice + some zest
·2-3 teaspoons minced garlic
·2 teaspoons fresh ginger grated
·Salt + pepper, to taste

For the Salad:
·4 cups chopped kale
·2 grapefruits, segmented
·1/4 red onion, diced
·2 cups chopped broccoli
·2 avocados, cubed
·1/3 cup sliced almonds, toasted


Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. In a small bowl, whisk Creamy Lemon Dressing ingredients together, then set aside. Add the broccoli, red onion and almonds to the kale. Pour dressing on top, then toss to coat well. Add the grapefruit segments and cubed avocado, then gently toss. For better taste, cover and store the salad in the fridge for at least 2 hours before serving. When you are ready to enjoy, divide the salad into bowls, then enjoy!

It is important for me to feel a connection with those who grow my food, I am happy to say Sarah Green's Organics fulfills that. I enjoy Sarah's weekly newsletter detailing what is available, & ideas of how to cook specific vegetables.

— Claire, Burnham on Crouch

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