Kale Salad With Caramelized Grapefruit, Avocado, Fe

Name: Kale Salad With Caramelized Grapefruit, Avocado, Feta And Pesto Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Curly-leaf Kale; 1 Medium-sized Grapefruit; 1 Tablespoon Olive Oil; 2 Tablespoons Demerara Sugar; 1 Avocado; 3-1/2 ounces, weight Greek Feta Cheese; 1 teaspoon White Sesame Seeds; 1 teaspoon Black Sesame Seeds; FOR THE PESTO DRESSING:; 1 cup Chopped Kale Leaves; 1/4 cups Cashew Nuts; 1/8 cups Grated Parmesan (or Any Other Hard Or Vegan Cheese For Vegetarians); 6 Tablespoons Olive Oil; 2 sprigs Tarragon; 2 Tablespoons Lime Juice; 1 clove Garlic; Salt And Black Pepper

Servings: persons

1 head Curly-leaf Kale
1 Medium-sized Grapefruit
1 Tablespoon Olive Oil
2 Tablespoons Demerara Sugar
1 Avocado
3-1/2 ounces, weight Greek Feta Cheese
1 teaspoon White Sesame Seeds
1 teaspoon Black Sesame Seeds
FOR THE PESTO DRESSING:
1 cup Chopped Kale Leaves
1/4 cups Cashew Nuts
1/8 cups Grated Parmesan (or Any Other Hard Or Vegan Cheese For Vegetarians)
6 Tablespoons Olive Oil
2 sprigs Tarragon
2 Tablespoons Lime Juice
1 clove Garlic
Salt And Black Pepper

1
Wash and dry kale leaves with a kitchen towel. Remove ribs with kitchen scissors. Roughly chop kale and transfer to a bowl. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.
2
Set a large pan or skillet over medium-high heat. Slice the grapefruit into 1 cm (or 1/2 inch) thick slices, discarding the rounded bottom and top. Add olive oil to the pan. Dip the grapefruit slices into demerara sugar on both sides. Cook for about 2 minutes, then flip them over and cook for 2 more minutes. Remove from the pan and let cool.
3
Distribute kale on plates. Slice avocado and add to the kale. Discard the zest from the grapefruit slices and cut them in halves. Transfer to plates. Break feta cheese with your fingers on top of the salad. Sprinkle with sesame seeds.
4
For the pesto dressing, combine chopped kale leaves, cashew nuts, grated Parmesan, olive oil, tarragon, lime juice, garlic, salt and black pepper. Blend with an immersion blender until smooth.
5
Serve the salad with pesto dressing. Enjoy!

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 head Curly-leaf Kale, 1 Medium-sized Grapefruit, 1 Tablespoon Olive Oil, 2 Tablespoons Demerara Sugar, and more.

Yes, Kale Salad With Caramelized Grapefruit, Avocado, Feta And Pesto Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale Salad With Caramelized Grapefruit, Avocado, Feta And Pesto Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions