Winter. I often find myself hibernating and only wanting to eat warm comfort foods. The problem is these comfort foods can really start to add up calorie-wise in the long run. Needless to say, I need to change it up sometimes and eat a little lighter. Enter citrus-based salads. They’re a go-to for a quick, healthy alternative to brighten up your winter menus.
Eating lighter isn’t always easy, particularly in the dead of a Michigan winter. Citrus and hearty greens are a great place to start. Since I started massaging kale (see arugula salad post for instructions), I’ve come to love using it in salads in the winter. Dark leafy greens are also a great source of iron, potassium, iron, vitamins A, C, K, and B6. Long story short, it’s jam-packed with nutritional benefits…often denoted as a “superfood”. Then there’s that creamy avocado – which is not far behind on the nutrition “superfood” totem pole. I have very sensitive, dry skin that takes some looking after when it’s cold and dry out. Therefore, I need muh healthy fats (monounsaturated to be exact) and avocado is my bitch.
The combination of the tartness of grapefruit, creamy avocado, and nutty Parmesan is a home run. Top with toasted pumpkin seeds or pair with chicken for an entree. Delicious.
Grapefruit, Avocado, Parmesan, and Kale Salad
Ingredients
- 1 grapefruit, peeled and sliced
- 1 pound kale, de-stemmed, washed, and cut into 1-2” bite-sized leaves
- 2 avocados, pitted and sliced
- 2-3 oz Parmesan cheese, shaved
Walnut Maple Dressing (adapted from keyingredient.com)
- 1/2 cup pure maple syrup
- 1/2 cup walnuts
- 1/4 cup cider vinegar
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/8 tsp garlic powder
- 4 Tbsp extra virgin olive oil
- 1 tsp ground dry mustard
Instructions
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For the dressing, combine all ingredients except the oil in a food processor. Blend until well combined and walnuts are pureed. Pour olive oil in food processor (while running) in a slow steady stream through the feed tube. Add water as needed to thin the dressing to your desired consistency. Transfer to a jar or airtight container and refrigerate.
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Chop, wash, and allow kale to dry. Once dried, toss the kale with 1-2 tablespoons of the maple walnut dressing. Serve with the grapefruit, avocado, and Parmesan cheese.
*This salad can also be served with a balsamic vinaigrette or dressing of your choice.
-EAW