kale salad with grapefruit

Kale Salad with Grapefruit

Take a look at the picture above.  No, that’s not a floating grapefruit. If you look closely, you can see the tip of my younger son’s fingers lifting a grapefruit from the bowl of salad. This quick and easy (and of course gluten-free) salad is delicious anytime of year, though perfect right now as we approach the end of citrus season.

Print Recipe
Kale Salad with Grapefruit
  • 1 bunch kale
  • 1 tablespoon olive oil
  • teaspoon celtic sea salt
  • 1 lime
  • 1 teaspoon balsamic vinegar
  • 1 grapefruit, sliced and chopped
  1. Chop the kale into thin ribbons
  2. Drizzle the olive oil onto the kale and then massage the kale with your hands
  3. Sprinkle with salt, then add lime juice and vinegar
  4. Add grapefruit to kale and toss salad
  5. Allow to sit for 15 minutes so that kale softens and flavors integrate
  6. Serve

Although I made this salad with what we call “curly kale,” I think it tastes a bit better with dino kale. I find that dino kale works better for raw salads as it seems to “soften” during the marination process more easily. The curly kale seems a bit tougher. My husband loves this salad, though my boys still prefer their kale cooked.

How do you do kale? Stay tuned in upcoming weeks for one of my family’s favorite side dishes, Sauted Kale.


  1. Risa says

    I just started to incorporate kale into our family. So far, I got a snack idea from an employee at Trader Joes store.
    Mix 3 tablespoons each of olive oil and creamy peanut butter in a large bowl.
    Massage in trimmed curly kale
    Bake at 425 for 5-8 minutes, watch carefully, burnt kale smells like burnt popcorn!! I could tell it was done when it smelled like peanut butter cookies! Second batch, I waited 2 minutes and burned two cookie sheets full!

  2. says

    This looks simple and delicious! Once I get dino kale, I will be sure to try. Until then, I’m going to try a variation with the crop of rainbow chard I have growing now and the can of mandarin oranges I have in the fridge. Oh, and maybe some grilled pineapple. Yum. Thanks for doing what you do!

  3. ~M says

    We adapted this recipe to what we had on hand: spinach, white grapefruit, and dried cranberries. We didn’t use salt or lime, and for dressing, we used extra virgin olive oil and raw apple cider vinegar (my husband’s favorite)…what a delicious and refreshing tart-sweet combo! Perfect for this blah time of year. :)

  4. James says

    This salad is the first recipe from this site vie tried, and it’s also the first time I’ve gone back for seconds for kale! I just recently had to go gluten free and this site gives me hope that I don’t have to give up flavor.

  5. Peggy says

    Tried this last week. Making again today. This awesome.
    BTW I am using curly Kale now will want to try the dino when I find some.
    Thanks for this new addition to my ‘go to’ set of recipes.

  6. Lili says

    I love kale in every form and shape! I have to try it this way, with citrus friut!!
    I also roast my kale in the oven but on low temperatue, 250F for about 15-20 min. It is like eating chips! I do the same to it as Elana does, massage the kale with EVOO, salt and peper then put it on broiler pan and low roast. For cleaning the kale, I soak it in sink full of water for about 15-20 min, making sure it is fully submerged. That should drown the little bugs!

  7. says

    Krista- I am with you on the buggy kale, unfortunately I have no solution. I look forward to what Elana has to say!

    Raw kale salads are always a winner with me and I’ve never tried grapefruit with one before, mmm mmm! Hope you are doing well Elana!

  8. Krista says

    Hi Elanya! We love Kale too. I shop at a Whole Foods Market (suburb of Chicago) for my Kale. While it is always in stock, I find the bug infestations sometimes unbearable. Often times the itty bitty bugs hang on for dear life. I submerge and swoosh the leaves in a large bowl of water several times, and they are still on there! I feel like I use more water to wash my kale, than my new high efficiency washing machine uses to wash our clothes! :) Then, I go on a kale boycott until I have the courage to try again. I’ll get a few o.k. bunches, and then more buggy ones. Do you have any magic tricks to help the bugs let go??? How do you get them off? We would eat Kale alot more if I could de bug it better. Thanks so much!

  9. says

    This looks very tasty – two of my favorites – kale and grapefruit! I would not have thought to put the two together!

    We saute kale in olive oil and a little water with loads of crushed garlic a few times a week. It is one of our favorite cool-weather foods!

    Your book looks amazing. I always thought that you should be writing cookbooks and now you have, congrats! I plan on buying it for sure!

    Thanks, -Ali :)

  10. says

    Mmmm! Starring this in my google reader so that I can make this for dinner this week. Simple, refreshing and inexpensive.

    Thanks for the recipe!

  11. says

    Yum, Elana! I think grapefruit is one of my all-time favorite combinations with any sort of greens. I like throwing in some dried cranberries or goji berries and some walnuts, too. I love lime in my salad dressings, and usually combine 1 part olive oil, 1 part fresh lime juice, a splash of balsamic and a couple of drops of stevia. Can’t wait for my kale to start growing, so I can try a salad with it!

  12. camille says

    I have made kale chips before. They are very good, but you really have to spread them out and make sure they don’t burn. I am going to try the salad, I have a ton of kale just sitting in the fridge. I was going to make soup, but this looks so much better.

  13. says

    This looks light and delicious! I love raw kale salads, especially with black beans, sesame seeds, diced tomato, and some braggs liquid aminos

  14. says

    Dinosaur Kale is great as kale chips! Just chop up kale in big chunks, then drizzle on some olive oil and salt. Roast them on a baking sheet at 400 for about 20-30 minutes until they’re crispy! Great, salty chip alternative.

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