Thanks for joining me and Sarah for Meatless Monday today. It’s kind of starting to feel like spring around here and one of my favorite things about spring is the amazing citrus. Today, I am sharing with you my Citrus Kale Spring Salad with Honey lime Dressing. I’ve so been enjoying the juicy oranges and grapefruits the last few weeks and love pairing them with greens. This salad has a lot going on but trust me, it’s delicious.
I absolutely love the combination of a tart grapefruit, sweet orange and crunchy kale and pepitas. I’ve also added avocado because well, avocado. Topped with freshly grated Parmesan cheese this salad has a great salty/sweet texture profile that will keep you satisfied.
I’ve used a combination of shredded kale and shredded brussels sprouts. If your store does not carry them, it’s easy to throw them into the food processor and shred them. The combo of kale and brussels brings a powerhouse of vitamins before we even get to the fruits and the vitamin C.
For my honey lime dressing, I’ve again gone with the sweet and tangy combo. I used Nektar Naturals honey crystals instead of traditional honey in my vinegarette. I first tried Nektar Naturals out at my visit to Canyon Ranch last month and loved that I could enjoy the honey taste without the sticky mess. In the past, I’ve had difficulty getting the honey to mix into my dressings and with the crystals, it’s super easy. They are readily available at local grocery stores and Walmart.
Citrus Kale Spring Salad with Honey Lime Dressing
A couple of cook’s tips:
-I find it really helps to “massage” the kale a bit to soften it up. Basically, add a pinch of kosher salt and a drop of olive oil and literally get your hands in there and rub it around to soften up the kale.
-Squeeze a bit of lime onto the avocado to keep it from turning brown.
-Using a vegetable chopper really makes it so much easier to prepare the salad.
This post is sponsored by Nektar Naturals however all opinions and recipes are as always my own.