Sorry for my short hiatus. You may notice a bit less activity here on GreenLiteBites while I prepare for the FitBloggin’ conference. In 9 days I’ll be hosting nearly 300 bloggers in Baltimore for a weekend of, well, fit blogging fun!
But I don’t want to talk about it. Frankly, I need a break from thinking about it! So if you’d like to learn more check out FitBloggin.com. In the meantime I’ll share this fun Kale Salad I made last week.
First of all, let me just say I’m trying to make an effort to get more kale in my family. Period.
According to WebMD Kale is one of the healthiest vegetables on the planet. That’s all I needed to hear. I’m sold. But convincing my potato chip hoarding husband, candy eating 7 year old and picky toddler is not quite as easy. I’ve had some success putting it in other dishes but this time I decided to present it head on, in salad form.
I’ve seen rubbed or marinated versions of a kale salad tons of time on TV and online. The idea is to take an acid and have it break down the tougher kale leaves a bit. I happen to have a pink grapefruit and decided to use it for inspiration.
I loved the combination! Especially with the salty sunflower seeds and sweet cranberries. The husband didn’t think it was too bad either! Both kids had typical ‘kid’ reactions BUT I got them both to TRY IT so a total win in my book. I subscribe to the theory that more exposure equals well rounded eaters. They’ll come around sooner or later. I just can’t give up!
Here’s what I did…
- 2-3 Bunches of Kale (Mine was about 500g ones the stems were removed)
- 1 large pink grapefruit
- 1 tbsp olive oil
- kosher salt
- 20g sunflower seeds
- 20g of dried cranberries
Pull the leaves off the stems of the kale and chop into thin strips or pieces and place them in a large bowl
Supreme the grapefruit over the bowl. I have a link in this post that shows you how to do it. Basically cut the peel off and then slice out the grapefruit sections with a knife. Do it over the kale so any juice drips into the bowl.
Once you are finished cutting out the segments you will be left with the center pulp of the grapefruit. Squeeze that baby over the kale leaves extracting as much juice as possible.
Add the olive oil and a pinch of kosher salt then toss and rub the kale with your hands making sure to distribute the juice and olive oil evenly. Add the sunflower seeds and cranberries and toss again.
Eat immediately or let sit in the fridge for a few hours. It’s good either way!
Note: I added a few extra sunflower seeds and cranberries on top for the photo.
Oh! And I do have to add, I happened to serve this with a quick pork fried rice dish and the rice mixed in with the salad was even better! I will have to revisit the combo making a complete meal. I would add it here but the rice and pork was literally a “kitchen sink” type of thing.
Weight Watcher pointsplus note: I just use the nutritional info to calculate.
|Servings||Amt per Serving|
|4||About 2 cups|
|160||7g||4g||old: 3||new: 5|