One of the reasons we wrote our latest book The Nutrition Twins’s Veggie Cure is because we’re such veggie lovers (although we haven’t always been this way!). So since we made the transformation into the veggie-philic world and we saw how to do it and see the rewards that we and our clients get from veggies, we want to help everyone to reap the beauty, health, waistline and taste bud benefits from veggies! And one of the reasons why we created this particular starter salad is to help to show our new clients (and you!) that salads can be super-satiating, can be an amazing way to help you to eat less at the meals and are definitely not boring. Plus, they pack a lot of nutrients! So welcome to the scrumptiously satisfying, starter salad jungle, baby! 😉
Recipe from The Nutrition Twins’s Veggie Cure
Psst… looking for healthy and tasty chicken dishes to serve with this salad? Please feel free to search this site! And here are a few to try…
Grapefruit, Avocado and Kale Salad with Pepitas
This light and refreshing tropical green salad makes for the perfect starter. Yet it’s so delicious that you may just decide that you want to have two servings and make a light lunch. Either way, your skin will get a rejuvenating glow thanks to avocado’s anti-inflammatory properties which will minimize flare-ups and tone skin in combination with the hydrating grapefruit.
Note: Grapefruit’s tangy sweetness pairs well with this salad. Grapefruit is fabulous if you’re striving to achieve or maintain a healthy weight since it’s got fiber and a high water content to help you feel full and satisfied. It also will help to prevent cell and tissue damage and the accompanying chronic diseases, thanks to it being an excellent source of vitamin C.
Don’t say we didn’t warn you, you’re in the jungle, baby! If only everyone would look as good as you leaving, Slim! 😉
Grapefruit, Avocado and Kale Salad with Pepitas
Serves 4
Ingredients
1 head of Lacinato kale, tough stems removed from the leaves
1 grapefruit peeled, segmented and chopped into small pieces
1/2 avocado, cubed small
1 tablespoon pepitas (pumpkin seeds)
Dressing
1 minced shallot
1 tablespoon fresh lemon juice
Zest from 1/2 a lemon
1 teaspoon olive oil
Pinch fresh cracked black pepper
Directions
1. Remove the stems from the kale leaves. Cut the leaves into bite sized pieces.
2. In a small bowl whisk together the shallot, lemon juice, lemon zest, olive oil and black pepper.
3. Pour the dressing over the kale, toss to coat the leaves and let sit 10 minutes or until the kale begins to wilt.
4. Add grapefruit, avocado and pumpkin seeds. Toss and serve.
Serves: 4 (1 ½ cup per serving)
Per serving: Calories 120; total fat 7 g; saturated fat 1 g; cholesterol 0 mg; sodium 32 mg; carbohydrates 14 g; dietary fiber 4 g; sugars 3 g; protein 4 g
Percent Daily Value:
Vitamin A: 216% Vitamin C: 166% Iron: 11% Calcium: 10%
- 1 head of Lacinato kale, tough stems removed from the leaves
- 1 grapefruit peeled, segmented and chopped into small pieces
- ½ avocado, cubed small
- 1 tablespoon pepitas (pumpkin seeds)
- Dressing
- 1 minced shallot
- 1 tablespoon fresh lemon juice
- Zest from ½ a lemon
- 1 teaspoon olive oil
- Pinch fresh cracked black pepper
- Remove the stems from the kale leaves. Cut the leaves into bite sized pieces.
- In a small bowl whisk together the shallot, lemon juice, lemon zest, olive oil and black pepper.
- Pour the dressing over the kale, toss to coat the leaves and let sit 10 minutes or until the kale begins to wilt.
- Add grapefruit, avocado and pumpkin seeds. Toss and serve.
