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This detox kale salad with pesto dressing is designed to revitalize you and to make you feel good! It's also delicious, refreshing and easy to make.
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Kale Salad with Caramelized Grapefruit, Avocado, Feta and Pesto Dressing

This detox kale salad with pesto dressing is designed to revitalize you and to make you feel good! It's also delicious, refreshing and easy to make.
Course Salad
Cuisine European
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 447kcal

Ingredients

For the salad:

  • 1 bundle curly-leaf kale
  • 1 medium-sized grapefruit
  • 1 tablespoon olive oil
  • 2 tablespoon Demerara sugar
  • 1 avocado
  • 80 grams or 3.5 oz Greek feta cheese
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds

For the pesto dressing:

  • 70 grams or 1 cup kale leaves chopped
  • 20 grams or 1/6 cup cashew nuts
  • 25 grams or 1/8 cup grated parmesan or any other hard or vegan cheese for vegetarians
  • 5-6 tablespoons olive oil
  • 2 sprigs tarragon
  • 2 tablespoons lime juice
  • 1 clove garlic
  • salt
  • black pepper

Instructions

  • Wash and dry kale leaves with a kitchen towel. Remove the 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.
  • Set a large pan or skillet over medium-high heat. Slice the grapefruit into 1 cm (or ½ inch) thick slices, discarding the rounded bottom and top. Add the olive oil to the pan. Dip the grapefruit slices into Demerara sugar from both sides. Cook for about 2 minutes, then flip them over and cook for 2 more minutes. Remove from the pan and let cool.
  • Distribute kale on two plates. Slice avocado and add it to 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.
  • Combine chopped kale leaves, cashew nuts, grated parmesan, olive oil, tarragon, lime juice, garlic, salt and black pepper for the pesto dressing. Blend with an immersion blender until smooth.
  • Serve the salad with pesto dressing. Enjoy!

Notes

Store leftovers in the fridge for up to 2 days.

Nutrition

Calories: 447kcal | Carbohydrates: 23g | Protein: 9g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 337mg | Potassium: 543mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4110IU | Vitamin C: 65mg | Calcium: 256mg | Iron: 1.7mg