Seems like Kale is the Marsha Brady of the food world with everyone chanting “Ka-le, Ka-le, Ka-le”! Just like Marsha, the obsession with it is completely justified. Kale has extraordinary nutrient value, is heartily available in the winter months, and is said to defend against cancer and high cholesterol. Why not take this super food for a spin? Here is a delicious salad recipe that takes advantage of winter produce.
KALE & GRAPEFRUIT SALAD
Delicious grapefruit is very low in calories, high in fiber, and an excellent source of antioxidant vitamin-C.
By Jeannie Solomon of the PJCC
1 large bunch of thinly sliced kale (stems removed)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
3 tablespoons raw green pumpkin seeds
1 avocado, sliced
1. Cut peel and white skin from grapefruit. Working over a bowl, cut between membranes to release segments into bowl. Drain any juices from the bowl into another bowl.
2. Whisk oil into bowl with grapefruit juice. Add lemon juice, honey and with salt and pepper to taste.
3. Place kale in a large bowl and drizzle the dressing over it. Using your hands, massage the dressing into the kale for 1-2 minutes until the kale is tender.
4. Add grapefruit segments, avocado slices, and pumpkin seeds over kale.
For more recipes go to www.pjcc.org/recipes.
Jeannie is available through appointment at the PJCC and her services will include an introductory breakthrough strategy session to assess eating habits and personal goals, followed by optional sessions. Email: firstname.lastname@example.org to set up an appointment.