Kale, Avocado and Grapefruit Salad with Ginger Dressing

Everyone talks about the nutritional benefits of kale and until recently, I have only tried it when it was cooked, sauteed or in soups.  So, I went on a mission to find and test out several raw kale recipes.  This is the first of my discoveries, and despite it having a different texture than say iceburg or romaine, it was actually very tasty. And who doesn't want the nutritional benefits of a super food?!  This recipe made me open to eating kale raw and wanting to try a few more raw kale recipes.  Keep an eye out for future posts...I have about 4 more recipes lined up!  

recipe courtesy picklesnhoney.com

Eat it as a main dish or pair it with your favorite seasoned chicken breast.

Kale, Avocado and Grapefruit Salad with Ginger Dressing

For the Salad:

6 C. Raw Chopped Kale, stems removed

1 Grapefruit

1 Small Avocado

For the Dressing:

1 Tsp. Freshly Grated Ginger

1 Tbs. Extra Virgin Olive Oil

1 Tbs.  low sodium soy sauce

Juice of 1/2 Lemon

1/2 Tbs. Agave (maple syrup or honey would also work)

Place the chopped kale in a large bowl and set aside.

Prepare the dressing by adding the freshly grated ginger, olive oil, Braggs, lemon juice, and agave to a small bowl. Whisk to combine.

Pour the dressing over the kale, and using your hands, massage the kale for 1-2 minutes until the kale is tender and most of the dressing has been absorbed. Set the kale aside.

Prepare the grapefruit by removing the skin (first slicing off the top and bottom, and then the sides, making sure to remove as much of the pith as possible). Next, cut the grapefruit segments apart (these are called supremes) and cut each supreme in half.

Slice the avocado into small, bite-sized pieces.  Add the grapefruit and avocado to the large bowl of kale. Toss to combine and enjoy!  Serves 2-4.