Creamy Lemon Dressing:
·2 tablespoons tahini or peanut butter
·2 tablespoons olive oil
·1 teaspoon low sodium soy sauce
·1 lemon, juice + some zest
·2-3 teaspoons minced garlic
·2 teaspoons fresh ginger grated
·Salt + pepper, to taste
For the Salad:
·4 cups chopped kale
·2 grapefruits, segmented
·1/4 red onion, diced
·2 cups chopped broccoli
·2 avocados, cubed
·1/3 cup sliced almonds, toasted
Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. In a small bowl, whisk Creamy Lemon Dressing ingredients together, then set aside. Add the broccoli, red onion and almonds to the kale. Pour dressing on top, then toss to coat well. Add the grapefruit segments and cubed avocado, then gently toss. For better taste, cover and store the salad in the fridge for at least 2 hours before serving. When you are ready to enjoy, divide the salad into bowls, then enjoy!
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
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