Kale Salad with Grapefruit

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

18 responses to “Kale Salad with Grapefruit”

  1. 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. 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. 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. 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. 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. 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!

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