blissful eats with tina jeffers: Kale Grapefruit and Coconut Salad

It’s the peak of citrus season and every trip to the market brings the opportunity to explore a new variety.  This week I picked up some beautiful ruby red grapefruit and was blown away by the complex they were.  I knew that I had to find a dish to highlight and compliment their juicy sweet tartness.  

I have always avoided adding citrus, particularly grapefruit to my salads because the thought of having to cut it into segments seemed so intimidating.  It really couldn’t be easier.  Start by slicing a thin segment off of the top and bottom of the grapefruit so that it will lay flat.  Taking a sharp paring knife slowly remove the peel and pith trying not to remove too much of the flesh.  Working one segment at a time slide your knife as close to the membrane as possible and cut straight to the center, repeat on the other side and a perfectly segmented slice of grapefruit will be your reward.

I know that for many, kale can be hard to think about eating raw but it’s one of my favorite ways to enjoy a salad.  It’s full The hardy leaves really stand up to dressing without wilting so you can dress it ahead of time so it’s great for entertaining.  I was lucky enough to find some mixed baby kale but it works beautifully with lacinto kale.  Toasting the coconut lends a delicious nuttiness and sweetness that balances nicely with the bitterness of the grapefruit.  The one addition that I would recommend for a more substantial lunch is to add a few slices of avocado, the richness of the avocado cuts through the sharp flavors of the dish.  I liked this salad so much that I’ve had it three times this week, as a matter of fact I think I might go whip one up right now for lunch.  

Kale Grapefruit and Coconut Salad

Ingredients:

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

Method:

Combine all the ingredients for the dressing in a small bowl adding the olive oil last. 

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.

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.