Before I get into the recipe, can we talk about three things? First, how delicious are white grapefruits? If you’ve tried one, you understand me. If you haven’t had one. Please do. If you are protesting, saying grapefruits are too tart. Try a white one. They are a divine mix of tart and sweet.
You wanna know what else are divine? Dried cherries. Seriously. I feel decadent eating them. There’s really no logical explanation for that reaction, but it’s the truth. And throwing them on top of this salad was pure joy. That’s the truth.
Third… let’s have a little chat about kale. In the past few weeks I’ve had several people talk to me about how 1. they just don’t know what to do with kale. They have sauteed it but beyond that, they’re stuck. Or 2. it’s too bitter for them.
This salad is my response to both of those concerns.
This is a great option for a fresh way to eat kale. The curly leaf kale is best for this salad because the dressing clings to the curls. As you’ll see in the recipe, you massage the kale before dressing it. Massaging the kale with a pinch of salt helps to begin to break down the enzymes so it’s less bitter. You can do this not only when making a salad, but also when you are baking or sauteing kale.
Kale Salad with Grapefruit Tahini Dressing
serves 2 (or 4 as a side)
1 bunch kale – stems removed, roughly chopped
1/2 white grapefruit
1/3 cup dried cherries, roughly chopped
1 Tablespoon sesame seed
1 Tablespoon tahini
1 Tablespoon grapefruit juice (1-2 segments of grapefruit squeezed)
1/2 teaspoon coconut liquid aminos (you could substitute soy sauce or tamari; if so, omit salt)
In a medium bowl, massage kale with a pinch of salt until it begins to soften.
In a small jar, combine dressing ingredients and shake until well combined.
Pour dressing over kale and toss to coat. Add grapefruit, cherries, and sesame seeds and gently toss to evenly distribute all the goodies.