This is a revised version of my original, found here. For the past few weeks, this has been my go-to lunch! Either with some roasted chickpeas or crispy baked tofu on top, it's delicious with all it's different flavors and textures. This salad makes a great appetizer or side - add some plant-based protein or some chicken or fish and you have a delicious, nutritious meal!
Makes 2 salads - serves 4+ as side
3 cups tuscan kale, chopped
1 grapefruit (save about 1/3 to juice for the dressing)
1/2 cup broccoli, chopped
1/2 cup red cabbage, shredded
1/2 an avocado, sliced
2 Tbsp pumpkin seeds
optional: chia seeds or hemp seeds sprinkled on top
juice from 1/3 of grapefruit
2 tsp olive oil
1. To prepare the kale, shred into small pieces using hands or chop. Add to a large bowl with about a tsp of olive oil and a pinch of salt. Massage the oil throughout the kale using your hands - this will help to soften the kale.
2. Chop the fresh broccoli, red cabbage, and grapefruit. Segment the grapefruit, but reserve about 1/3 of it to prepare dressing. Add these to the large bowl of kale.
3. Mix together the citrus dressing by squeezing the juice from the grapefruit into a small bowl with 2 tsp olive oil. Pour on top of salad and mix well.
4. Top salad with the sliced avocado, pumpkin seeds, optional hemp or chia seeds, and your protein of choice! This salad tastes great with crumbled goat cheese, grilled chicken breast, roasted chickpeas, or crispy baked tofu. Enjoy!