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🍽️ Crispy Kale Salad with Grapefruit Dressing

320 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp Pecan nuts (15 g each)
• 3 tbsp Apple cider vinegar
• 4 tbsp Olive oil (40 ml each)
• 2 tsp Agave syrup
• 1 tsp Grainy mustard
• 2 tbsp Vegan Greek yogurt (40 g each)
• 2 tbsp Grape seed oil
• Salt
• Pepper
• 350 g Kale
• 1 Grapefruit
• 1 handful Coriander (5 g each)
• 150 g Carrots
• 3 tbsp Pomegranate seeds (15 g each)

Instructions

1. 1. Heat a pan over medium heat.
2. 2. Toast the pecan nuts in it for three minutes without oil.
3. 3. Remove the nuts from the pan and let them cool completely.
4. 4. Add vinegar, olive oil, agave syrup, and mustard to a tall mixing cup.
5. 5. Add yogurt and grape seed oil.
6. 6. Season the mixture with salt and pepper.
7. 7. Blend everything with a hand blender until the dressing is smooth.
8. 8. Remove the tough stems from the kale.
9. 9. Wash the kale leaves thoroughly.
10. 10. Boil the leaves in salted water for one to two minutes.
11. 11. Drain the water.
12. 12. Shock the kale immediately in icy water to stop the cooking process.
13. 13. Let the kale drain well.
14. 14. Peel the grapefruit completely, removing the white pith as well.
15. 15. Carefully cut the segments out between the membranes.
16. 16. Catch the released juice.
17. 17. Squeeze the remaining grapefruit pulp.
18. 18. Stir the collected juice into the prepared dressing.
19. 19. Wash the cilantro.
20. 20. Shake the cilantro dry.
21. 21. Chop the cilantro coarsely.
22. 22. Peel and clean the carrots.
23. 23. Cut the carrots into thin strips or grate them coarsely.
24. 24. Place the kale and carrots in a large bowl.
25. 25. Gently fold the dressing into the vegetable mixture.
26. 26. Gently fold the grapefruit segments into the salad.
27. 27. Divide the salad onto plates or a large platter.
28. 28. Decorate the salad with the toasted pecan nuts.
29. 29. Sprinkle pomegranate seeds over it.

Nutrition per serving

• kcal: 320
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 15 g