Happy Monday! I’m currently in Orlando, with the mister, seven guys, and one other gal. A few friends flew into town to view this year’s….WrestleMania show. I know, I know. Can you see me at a live wrestlin’ event?
After knowing my husband for (almost) ten years, and his friends for just as long, I’ve known WWE was their guilty pleasure together. I can’t judge much, since I love junky Bravo tv more than I’d like to tell you. But just because my guy loves it, doesn’t mean I have to. And he’s attended a few of these without me. But I kind of like my husband, and his friends, and it’s less than two hours to drive in…so here we are. In all honesty, I was looking forward to pretending we were in our twenties again…and eating and drinking like we were too 😉
But now that the weekend is behind us, it’s time to home, and to detox from the gluttonous weekend that was WrestleMania, 2017. And my Kale Grapefruit Salad is just the way to get back on track.
It took me ages to actually like kale. It’s a tougher green, but once I learned to a) trim finely with kitchen shears and b) marinate in apple cider vinegar (acv), it made a world of difference. Like a WORLD, you guys. Now I love it so much for fresh salads like this.
I love making homemade dressings, and marinades but it’s Monday after all, and we could all use a little simplicity to get through the day on a healthy note, right? So for this Kale Grapefruit Salad, I just mixed in equal parts evoo with acv, and called it a day. I’ve made similar salads using diced apples and walnuts, but with Spring in the air, fresh grapefruit with almond slivers is my go-t0 at the moment. Plus, feta cheese…because #cheese. P.S. If you butcher your grapefruit, this is a great tutorial for removing segments from the grapefruit!
I actually find this salad surprisingly filling on it’s own, but if you’d like to turn this salad into a more complete meal, a few ounces of grilled chicken will definitely do the trick.
- 4 cups chopped kale (chop finely with kitchen shears)
- ¼ apple cider vinegar
- ¼ cup olive oil (or grapeseed oil)
- ¼ cup slivered almonds
- ¼ cup dried cranberries
- ¼ cup feta cheese
- To a medium bowl, marinate kale in apple cider vinegar and oil for 8-10 minutes. Mix well.
- Top with remaining ingredients.
- Serve and enjoy!
Happy Monday, kids. We got this!