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Kale + Grapefruit Salad with Roasted Pine Nuts + Lime Juice
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Kale is one of those garden companions I don’t know how we ever lived without, but we did for a very, very long time. Longer than I’d like to admit.
Since embracing the architectural and culinary beauty of kale in its many forms, we have since needed to play with it often in the kitchen. Because, abundance.
Super simple and fresh is the best way to eat. While only the kale is from the garden, this remains one of our favorite ways to prepare kale any time of year.
One of our fastest and favorite ways to use kale is in a massaged kale salad. We play with citrus and various nuts, but this is one of our stand-by combinations. There is something simply delicious about how the lime and grapefruit meld together, creating this sweet and tangy very simple dressing.
Yield: 4 servings
Kale + Grapefruit Salad with Lime and Roasted Pine Nuts
Delicious sweet and citrus-y kale salad to brighten your meals. This one won't last long.
Ingredients
- Large bunch of kale, massaged
- 2 grapefruit
- 1-2 limes, to taste
- 1/2 cup pine nuts, toasted
- olive oil
- sea salt
Instructions
- Prepare your kale by de-ribbing it and chopping into about 1” pieces. We use a little bit of what we have, and I often enjoy mixing a few different kale varieties together in this salad, providing extra color and depth of flavor. Our standard kale varieties include Lacinato, Scarlet, Ragged Jack, and Olympic Red
- Once the kale re-ribbed, chop it into bite-sized piecs and set into a large mixing or serving bowl. I tend to use the same bowl I’ll serve in to save time and dishes. Massage the kale by drizzling olive oil on the kale and gently squeezing handfuls of chopped kale, continuing to grab handfuls until it is all slightly wilted looking and glistening from the oil, fully coated.
- Once massaged, grab the grapefruit and carefully cut off all the rind. Then chop the grapefruit into bite-sized pieces, removing the central core of the grapefruit as you cut it up. Set aside the grapefruit and the juices created by cutting it up.
- Next up are the pine nuts. We preheat our cast iron skillet to medium high heat. Then add the pine nuts and turn the temperature down to medium-low. Watch carefully as this process happens really fast! I tend to over-roast them, which is a polite way of admitting I more often than naught burn my pine nuts.
- Assemble all these ingredients together in a serving bowl, being sure to add the juice accumulated from the chopped grapefruit.
- Zest the lime into the salad, and finally squeeze the juice of 1 or 2 limes into the salad. The amount of lime you use is fluid, not only to taste, but also depends on how juicy they are.
- Toss. Taste. And adjust for salt if needed.
Notes
You can de-rib kale with a knife by slicing it off right along the rib. Alternatively, you can use your thumb and index finger and pull from the base of the stem all the way up as far as you can. I prefer the latter method, because I like to get my hands dirty even in the kitchen.
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