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Creamy Kale and Florida Grapefruit Salad

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This salad is made with fresh Florida Grapefruit and adds a touch of freshness to any meal! It may be enjoyed as a side or main dish and is an easy way to get vitamin C and a serving of fruit. Not to mention the creamy dressing which is even tastier thanks to the naturally sweet taste of the Florida Grapefruit Juice.

This recipe was developed and photographed by Émilie Gaillet.
You can follow her at: @emilie_murmure

Creamy Kale and Florida Grapefruit Salad

Ingredients

  • For the salad:
  • 2 Florida Grapefruit
  • 1 can of chickpeas
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 bunch of kale
  • 1 avocado, ripe, diced
  • ¼ cup pumpkin seeds, roasted

 

For the creamy Florida Grapefruit sauce:

  • 125 ml Florida Grapefruit juice
  • ¾ cup mayonnaise or tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon cider vinegar
  • 1 tablespoon sesame oil

Preparation

  1. Preheat the oven at 400°F (200°C).
  2. Rinse and drain the chickpeas. On a baking sheet covered with parchment paper, place the chickpeas and drizzle with olive oil. Season with salt and pepper and bake for 25 minutes.
  3. Cut the grapefruit into supremes. To begin, on your cutting board, cut off both ends of the grapefruit then peel them off with a sharp knife. Slide the blade along the membranes to remove the supremes. Set aside.
  4. Squeeze the membranes to collect the juice in a separate container for the citrus sauce, or use store-bought 100% grapefruit juice.
  5. Prepare the creamy Florida Grapefruit sauce by mixing all the ingredients together in a small bowl until the sauce is creamy. Season with salt and pepper. Set aside.
  6. In the meantime, thinly slice the kale, taking care to remove the stem, and place it in a large salad bowl. Mix the kale with the sauce, massaging the cabbage to soften it.
  7. Combine kale, roasted chickpeas, Florida Grapefruit supremes, avocado cubes and roasted pumpkin seeds. Serve on plates with extra sauce, if desired.

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