Baby Kale Salad with Grapefruit and Toasted Almonds
Baby kale + grapefruit + toasted almonds = YES! Actually, it doesn't excite me as much as the Bacon, Caramelized Onion and Cheddar Deviled Eggs that I've been pigging out on for the last two days did. Nor the Bacon, Bourbon and Peanut Butter Cookies that I called dinner last night. But after all that bacon + bacon + cheese + bacon + cookies, a salad is what I'm craving.
Did you know that you're supposed to massage your kale in olive oil before eating it? I just learned that. The whole time I was ‘massaging' the kale I thought, “This doesn't seem fair! Where's my massage?”
It needed it, though. It was all loose and buttery looking after its little massage. (Apparently, I'm a natural at massaging baby kale.)
If you can't find baby kale, or don't want to look for it, or don't want to be bitter about it getting a massage and not you, you can use any other kind of lettuce instead. I think arugula would also be awesome.
This baby kale salad is loaded with grapefruit slices and toasted almonds and is absolutely delicious. You will LOVE it!
- 4–5 cup of baby kale
- Qood-quality olive oil
- 2 tablespoon grapefruit juice
- 1/4 cup almonds, toasted
- 1 grapefruit, peeled and segments cut out
- In a large bowl drizzle a small amount of olive oil over the baby kale. Using your hands, massage the kale until it starts to soften, about 1 minute.
- Add grapefruit juice and toss to coat.
- Toss with toasted almonds and grapefruit segments.
I've left the amounts vague on purpose. Add as little or as much of each as you would like.
If you can't find baby kale, use any type of lettuce but simply toss gently in olive oil instead of massaging.