So I bought some beautiful Minneola oranges recently and hubby and I have been eating them like they’re going out of style. That can’t be bad, right? Anyway, in an effort to incorporate more citrus into our daily salad regimen (that’s right, we eat lots of salads during our busy workdays at home!), I came up with this recipe that hubby said I should share with all my loved ones 🙂
Yes, it’s another kale salad. I seem to make a lot of those but, dang, kale is so good for you! The oranges and grapefruit are really refreshing, the bright green kale is tender and flavorful (due to massaging the leaves), and the creamy, garlicky dressing is a really nice complement to all the components. By the way, if you don’t have a grapefruit, just use more oranges. If you don’t have asparagus, use fresh green beans, an avocado, some fresh celery or cucumber. You really can’t go wrong with different variations on this one. Enjoy!
- 1 bunch of kale, leaves removed from stems, and chopped into small pieces
- 2 oranges (zest one!) peeled, de-seeded and cut into chunk or segments (I used Minneolas)
- 1 grapefuit (optional), peeled, de-seeded and cut into chunks or segments
- 3-4 asparagus, steamed and chopped into 2" pieces
- 2-3 scallions, sliced thinly
- Handful fresh mint (optional)
- ¼ c. fresh orange juice
- 1 Tb. fresh lemon juice
- Zest of 1 orange
- 1 small clove garlic, peeled & grated
- 1 tsp. honey
- 2 Tb. olive oil
- ¼ tsp. kosher salt
- ⅛ tsp. freshly ground black pepper
- 1 Tb. low-fat plain yogurt
- Place kale in large mixing bowl. Sprinkle with a little kosher salt and 1 tsp. olive oil. "Massage" the leaves with your hands and let sit a few minutes.
- Add into the bowl of kale the oranges, grapefruit, asparagus and scallions.
- In a small mixing bowl, combine orange juice (I squeezed in the juice from the removed orange peels, but you can just also use bottled OJ), lemon juice, grated garlic, honey, zest, S&P. Whisk together then drizzle in olive oil and whisk until emulsified. Add yogurt and blend until creamy. Refrigerate 20 minutes before serving.
- Pour dressing over salad and toss to combine.
