Kale salad w Creamy Grapefruit Vinaigrette

Who on earth ever would have thought that grapefruit would taste good in a Kale Salad? Even more so,...goat cheese and grapefruit in a Kale Salad. Crazy but true.

This salad is extremely easy to toss together and keeps a few days in the fridge. You basically make the dressing all in the bowl as part of the salad.

So why do nutritionists love kale so much? Is it because of it’s bitter yet sweet texture, vibrant green color, or the bounty of nutrients it contains? The answer is, all of the above.

Another great variation of this salad contains red beets and asparagus. You can never add too many vegetables to a salad

Kale is a cruciferous vegetable that contains nearly every vitamin and mineral there is! It’s an excellent source of a carotenoid called lutein which helps to protect eyesight as well as a number of flavonoids that support various systems of the body. Its nutrients work as potent antioxidants that help fight cancer, and it doesn’t stop there. It’s also one of the most detoxifying vegetables around, making it the perfect addition to soups, salads, and smoothies.

Because it’s so high in fat soluble vitamins, we want to be sure we’re eating some type of fat with it. Steamed with some olive oil, or wait….this Kale Salad with Creamy Grapefruit Vinaigrette!

Below is a video showing exactly what I do when I make it. Hope you enjoy.

Note: If you’re keeping the salad a few days, toss in the grapefruit juice right before serving each individual portion.

1 large bunch of organic kale, rinsed and finely chopped

½ cup pine nuts

8 oz goat cheese, crumbled

1 large grapefruit

¼ cup olive oil

Sea salt & freshly ground black pepper

Transfer kale onto a cutting board, and using a chef’s knife, chop the kale into small pieces. Place into a large salad bowl and season with salt & pepper & olive oil. Add the goat cheese and toss well.

Halve grapefruit and cut out segments. Add to bowl along with all the grapefruit juice from the fruit, a dash more sea salt & freshly ground pepper. You can toss lightly so that the goat cheese stays in tact, or keep tossing until the goat cheese blends with the grapefruit juice and olive oil to create a creamy dressing. Finally toss in the pine nuts until well combined.

So fresh & delicious I can literally eat the whole bowl. If doing purification, just omit the goat cheese and add another fresh veggie instead!

Nam Appetite Salad lovers!