This salad features hardy green kale and ruby red grapefruit, some of the season’s finest produce. It serves up a healthy dose of vitamin C, minerals, and cancer-fighting nutrients like limonene and vitamin K. The grapefruit helps to improve digestion and ignite metabolism, while the walnuts provide a source of omega-3 fats.
Makes 4 Servings
1 pink grapefruit
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
8 cups thinly sliced kale (center ribs and stems removed)
1/2 red onion, sliced
1 cucumber, diced
1/4 cup walnuts, chopped
Cut the peel and pith from grapefruit and discard. Next, cut between the membranes to release the fruit’s segments into a bowl. Squeeze juice from membranes into another small bowl and add any accumulated juices from bowl with segments (there should be about 1/4 cup juice total).
Whisk olive oil into the grapefruit juice and season to taste with salt and pepper.
Place kale, onion, and cucumber in a large bowl and drizzle with 3 tablespoons of the dressing. Toss to combine and let stand for 10 minutes while kale wilts slightly. Toss again, then arrange grapefruit segments and walnut pieces over kale. Drizzle with remaining dressing and serve.
© 2018 Omega Institute for Holistic Studies