If you're anything like me, you cannot wait Spring to stop teasing and, at last, come into bloom. I am ready for flowers to stud the neighborhood, for the grass to brighten, and for the weather to remain consistently warm! Luckily, we don't have to wait much longer, especially when this delicious kale dish is on your plate. Take a peek at spring with a pop of juicy colorful grapefruit. Don't let anyone tell you it's too soon to celebrate the season!"
Makes 4 servings
1 bunch kale, washed and roughly chopped
1 grapefruit, peeled and segmented
1 cup red quinoa, steamed and cooled
1 cup steamed edamame
1 avocado, quartered and sliced
Juice of 1 lemon (4 tablespoons)
4 tablespoons olive oil
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large bowl, whisk lemon, olive oil, mustard, salt and pepper until combined. Add kale and, using your hands, massage until leaves are fully covered in dressing. Mix in quinoa, and set aside for 15 minutes.
2. To prepare salads, divide kale mixture among 4 plates. Add grapefruit segments, 1/4 cup edamame, and avocado slices to each plate. Add a sprinkle of Maldon sea salt, and serve.
