kale, grapefruit and coconut salad
  • For the salad:
  • 1 bunch of lacinto kale, torn into bite sized pieces or 6 cups of mixed baby kale
  • 1 grapefruit, segmented
  • ½ cup toasted coconut
  • ¼ cup toasted chopped hazelnuts
  • 2 tablespoons mint leaves torn into pieces
  • For the dressing:
  • 2 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • freshly ground black pepper
  1. Combine all the ingredients for the dressing in a small bowl adding the olive oil last.
  2. Place the kale in a large mixing bowl and dress with 2 tablespoons of the dressing; massage the leaves with your hands, working the dressing into the leaves.
  3. Add the grapefruit to the kale and toss gently to combine. Divide the mixture between four plates and then top with the coconut and hazelnuts. Drizzle with extra dressing if desired.
Recipe by Scaling Back at https://www.scalingbackblog.com/17558101167/