Kale is good cooked, baked into chips and raw, sliced into salads. As we all know, it’s one of the most nutritional greens, and the more ways you can find to get it into your diet, the better. We had a taste of this salad at the H-E-B demo stand at the Pearl Farmers Market – and plan to have it again at home.
As you can see from the photos, the recipe has been varied by adding fruits such as blackberries, strawberries and blueberries to the mix.
Kale and Grapefruit Salad
1 Texas Ruby Red or Rio Star Grapefruit
2 tablespoons lemon-infused olive oil
Salt, to taste
Pepper, to taste
8 cups thinly sliced kale (center ribs and stems removed)
1 avocado, sliced into 1/2-inch wedges
1 package H-E-B Goat Cheese
1/4 cup walnuts
Using a sharp knife, cut peel and white pith from grapefruit. Discard.
Working over a small bowl, cut between membranes to release segments into the bowl. Squeeze juice from membranes into another small bowl; add any accumulated juices from bowl with segments (there should be about 1/4 cup juice total). Whisk oil into juice and season to taste with salt and pepper.
Place kale in a large bowl and drizzle 3 tablespoons dressing over. Toss to combine and let stand for 10 minutes while kale wilts slightly. Toss once more, then arrange grapefruit segments and avocado over kale. Drizzle with goat cheese, walnuts and remaining dressing, and serve.
Makes 4 servings.
Approximate nutritional value per serving: 230 calories, 15 g fat, 180 mg sodium; 22 g carbohydrate; 6 g protein.
From H-E-B Primo Picks.