I posted a kale salad in a previous post
. This one is as nutritious and satisfying as the other but has a fresher flavor profile.
I love fancy dishes. I love creating new dishes. I love trying out some new flavor combinations. And I love beautifully arranged plates. But in my everyday reality it is usually not about creating a fancy meal, but about eating well. One part of my work is to create fine dining dishes, and the other part is simply about eating healthy and tasty on a daily basis to satisfy my family's appetite and nutritional requirements.
Kale is one of the most nutritious dark leafy greens out there, especially rich in vitamins A, C and K, and packed with fiber. It is rich in omega 3s, having antioxidant and anti-inflammatory properties. It is the top green vegetable on the ANDI score list (mentioned in this post
). Kale salad is one of my favorite meals! It is quick and easy to make, tasty and healthy. I love the combination of grapefruit and avocado and just wanted to share it with you. Enjoy!
Kale Salad with Grapefruit, Avocado and Grilled Tempeh
Note: at least two hours marinate time
- 2 grapefruits
- 2 avocados, sliced or cubed
- 2 medium sized bunches of kale, approx. 10 oz (280g) prepared kale
- 8oz (225g) tempeh, steamed
- olive oil
for the marinade
- juice of 1 lime
- ½ cup (125ml) grapefruit juice (see recipe below)
- 2 tablespoons shoyu or tamari soy sauce
- 1 tablespoon olive oil
for the vinaigrette
- 3 tablespoons red balsamico vinegar
- ¼ cup (60ml) grapefruit juice (see recipe below)
- 2 tablespoons dijon mustard
- ¼ heaping teaspoon salt
- pinch black pepper
- 2 ½ tablespoons olive oil
- 2 tablespoons flaxseed oil
- Start by making grapefruit suprême and set aside. Do this over a bowl to collect the juice that is dripping. Once you are done you should end up with only the membrane left. Squeeze it over the bowl to collect the rest of the juice. You should end up having enough juice for the marinade and the vinaigrette.
- Slice the steamed tempeh into bite sized cubes.
- Whisk together the marinade. Pour it into a large zip lock bag and add the tempeh cubes. Close it and let marinate for 2 hours or more in the fridge.
- Whisk together the vinaigrette by mixing all the ingredients in a bowl except for the oils. Then slowly whisk in the olive oil first, the flaxseed oil second, until well combined.
- Mix the kale and the dressing. Gently work the kale with the dressing for a few minutes, using your hands; this massaging will tenderize the kale, making it more palatable.
- Before serving, drain the tempeh from the marinade. In a pan, heat up a generous drizzle of olive oil and sauté the tempeh until golden on each side. Adjust seasoning with salt.
- For the assembly, either you mix everything together in a big bowl or you plate the kale and top it with the grapefruit, avocado and tempeh.
Note: If flaxseed oil is not available, just replace it with olive oil. Also, marinated Kale keeps well in the fridge until the next day.