Grapefruit kale salad
Start a bank of healthy, delicious salad recipes that you can take to all your holiday gatherings and ensure you have something to eat that won’t make you full of bloat and regret! The grapefruit in this kale salad bring a splash of citrus and joy that feels festive and indulgent while nourishing your body instead of bogging it down. Your guests will be scrapping the bowl clean!
Ingredients
1/2 c. – millet
2 bunches – kale
1 – lemon
1 T. – olive oil
1 t. – sea salt
2 – red grapefruit
2 – avocado
1 1/2 c. – cannellini beans
1/2 c. – olive oil
1/4 c. – apple cider vinegar
2 t. – dijon mustard
2 t. – local/raw honey
2 – garlic clove
1/4 t. – sea salt
Steps
1. Rinse and drain millet and place in a large saucepan over medium high heat. Dry roast millet for 3-5 minutes, stirring regularly to prevent burning. Add 1 c. water, bring to a boil then reduce to a simmer and cover, 20 minutes.
2. Meanwhile, remove kale from the stems, roughly chop, and place in a large bowl. Drizzle with juice of 1 lemon juice, 1 T. olive oil, and sea salt; massage and squeeze with your hands for 2-3 minutes.
3. To prepare dressing, combine olive oil, apple cider vinegar, dijon, honey, minced garlic, and sea salt in a mason jar; shake to combine.
4. Place cooked millet, grapefruit, avocado, and white beans in the bowl with the kale, toss gently to combine with the dressing.
