Grapefruit + Kale Salad (gf + vegetarian)
As the warmer weather approaches, I’m all about fresh and light meals. For me, that means lots of salads and fresh ingredients. Recently, I’ve gotten into the habit of strolling through the grocery store, picking up whatever fruits and vegetables catch my eye, and then turning it all into a yummy creation.
Grapefruit was the main inspiration for this salad, and I decided to pair it with kale, radishes, fresh parsley, quinoa, feta and a light lemon dressing. The parsley adds an interesting and unexpected flavor that pairs so well with the other ingredients. For this salad, I like to mix in the dressing right away and let it sit for a bit before serving. This way, the kale has a chance to soften and the dressing melds together.
The Secret GF
12 oz (or 1 large bunch) of kale, torn into small pieces
2 large red grapefruits
4 large radishes
½ cup fresh parsley
6 oz feta, crumbled
½ cup uncooked quinoa
⅓ cup olive oil
1 tbsp honey
Dash salt + pepper
Start by cooking the quinoa. I normally rinse the quinoa and follow the rule of 2:1 water to quinoa ratio. Bring to a boil, then simmer for about 15 minutes.
Peel the grapefruit and cut into sections, taking out most of the white pith. Add to a bowl with the kale.
Cut the radishes into thin slices and add to the kale.
Add in the parsley, feta and quinoa once it has cooled.
For the dressing, juice the lemon and whisk with the olive oil, honey, and salt and pepper to taste. Mix thoroughly into the salad.