Shredded Kale Salad with Grapefruit
Servings: 2 people
Ingredients
For the Apple Cider Vinaigrette:
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tbsp honey
- ¼ tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
For the Salad:
- 1 head lacinato kale stem removed and thinly sliced (about 6 cups)
- 1 honeycrisp apple thinly sliced and halved
- ½ cup dry roasted and salted almonds, roughly chopped
- 1 grapefruit cut into supremes *see note
- ½ cup grated aged cheddar cheese I use Trader Joe’s Unexpected Cheddar
Instructions
- In a small bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, honey, smoked paprika, salt and pepper until well combined. Set aside.
- In a large bowl, combine the kale, apple and almonds. Pour the dressing over the salad and toss until well coated and the kale has slightly wilted, 3 to 4 minutes.
- Add the grapefruit and the grated cheddar and gently toss once more.
- Serve with desired protein and enjoy!! *I served mine with Salmon that I made in my air fryer. Method: drizzle a 6 ounce filet of wild caught salmon with a little bit of olive oil and lightly sprinkled with salt and pepper. Cook in an airfryer at 375 degrees until it flakes easily with a fork, about 8 minutes.
Notes
NOTE: To make beautiful, juicy little grapefruit segments with no pith or skin, set the peeled grapefruit on a cutting board and use a thin, sharp knife to cut down the sides of the fruit, just through the remaining pith and membranes, to reveal the flesh underneath. Then, remove each segment of grapefruit by cutting along the sides of the segments to release from the membranes, removing the seeds as you go.