Citrus Kale Salad

17 Apr

Tess is off on her Honeymoon and has left blogging duties to me this week- suckers!

Spring is a wonderful, wonderful time of year, don’t you think?  Not only does it represent new beginnings, or in Tess’ case, new chapters in our lives, but also the shedding of layers. Layers of clothing, layers of dust we’ve kind of neglected in the corners of our apartments over the winter months *ahem* and layers, upon, layers of root vegetables.

Don’t get me wrong, I’m a lover of the squash, potato, and parsnip as much as the next girl.  But really, to me spring means fresh new produce and, let’s be honest, a few lighter dishes to reflect the lighter days and the lighter layers of clothing.

This salad is a perfect example for a warm spring evening, like the one we experienced in Montreal yesterday.

Combining a few of my favorite things like Kale and Avocado, along with some citrus notes to add some tangy sweetness, this is just plain delicious.  I suggest you go make it now, no, seriously. Go!

Spring Kale Citrus Salad

1 bunch of Kale

1 grapefruit

1 large avocado

¼ c. slivered almonds

1 lemon

2 tbsp olive oil, divided

1 tsp maple syrup


Remove the Kale leaves from the stems and tear into bite sized pieces. Rinse thoroughly and dry, place into large bowl.  Add 1 Tbsp of olive oil and massage kale until it turns bright green.

Remove the pith from the Grapefruit, slice into bite-sized pieces and add to your salad, same with the avocado.

In a small bowl, squeeze in the juice from your lemon, add 1 tbsp olive oil and 1 tsp maple syrup.  Whisk together, taste and adjust to your preferences.  Pour over salad and toss to combine.  Top with slivered almonds.



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