Kale Salad With Grapefruit
"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.
http://www.elanaspantry.com/kale-salad-with-grapefruit/"
photo by Elanas Pantry
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1 salad
- Serves:
- 2-4
ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon celtic sea salt
- 1 lime
- 1 teaspoon balsamic vinegar
- 1 grapefruit, sliced and chopped
directions
- Chop the kale into thin ribbons.
- Drizzle the olive oil onto the kale and then massage the kale with your hands.
- Sprinkle with salt, then add lime juice and vinegar.
- Add grapefruit to kale and toss salad.
- Allow to sit for 15 minutes so that kale softens and flavors integrate.
- Serve.
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Reviews
-
I agree oranges would work well here, too. This was very different for us but very well received! Remember that the kale isn't going to cook down so I small bunch will go a long way! Made for grapefruit tag in the spain/portugal forum 6/12. -
This was just the perfect summer salad. Last week we received Russian kale in our CSA box and I know I wanted to make a salad-if possible leaving the kale raw. Up popped your recipe and I looked no further. Grapefruit is my favorite fruit but I think a juicy Valencia orange would work well if you're not a grapefruit fan. White balsamic was used and it was mixed with the lime juice then drizzled on top. Garnished with a small amount of both lime and grapefruit zest, too. Served with Recipe #14255, Recipe #443553 and pan grilled zucchini. Now I'm hoping we receive more kale in our CSA box to make this again soon. Thank you!
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
