Kale Salad with Avocado, Grapefruit & Umami Dressing

A nutritional powerhouse, kale does a lot more than just taste great in a salad. This leafy green does wonders for your skin, your hair and your overall health. Toss it together with some sliced avocado, grapefruit and red beets to build a power salad that will nourish your body and soul. And to make this kale salad recipe even more special, it’s topped off with an umami dressing.

 

 

Have you ever heard of umami, otherwise known as the “fifth taste” in addition to sweet, sour, salty and bitter? It’s something you hear a lot about in foodie circles. In this recipe, the umami is mostly present in the dressing. But the combination of kale, grapefruit, avocado and cilantro creates a real explosion of flavour! If you “massage” the kale with oil beforehand, it will become beautifully tender, allowing you to eat it raw.

 

Recipe for 2 people
Preparation time: 15 minutes

 

Ingredients

  • 85 g kale leaves (thick stalk removed), torn into pieces

  • 2 tbs chili oil

  • 50 g raw (red) beet, julienned

  • 100 g avocado, in slices

  • 1 grapefruit, without skin, in pieces

  • 1 tbs fresh red pepper, in rings

  • Handful of fresh cilantro, leaves only

  • 4 tbs almond flakes

 

Ingredients for the umami dressing

  • 4 tbs extra virgin olive oil

  • 2 heaping tbs (organic) mayonnaise

  • 1 large tbs Dijon mustard

  • 1 tbs soy sauce

  • Juice from ½ lemon

  • 4 tbs grated parmesan cheese

  • 1 glove of garlic, pressed

  • ½ tsp salt

  • freshly ground black pepper

 

 

Preparation

1. Cut the leaves of the kale from the thick stalk and tear these into pieces. Sprinkle with the chili oil and massage it in thoroughly.

 

2. Then cut the avocado into blocks, julienne the red beets (cut into thin bars) and cut the grapefruit into pieces without the skin. Put all of this into a large dish with the kale. Distribute the cilantro leaves, spring onion rings and the red pepper over it. 

 

3. Roast the almond flakes briefly in a dry pan until they begin to colour and then sprinkle them over the salad.

 

4. Mix all the ingredients for the umami dressing in a small jar with a lid and shake until it becomes a smooth, somewhat thicker dressing. 

 

Serve the dressing on the side.

 

 

Mirjam Leslie-Pringle

Mirjam Leslie-Pringle is a food expert, photographer and owner of the popular vegetarian recipe blog veggieverymuch.com. Born and raised in the Netherlands, Mirjam left Amsterdam three years ago with her family to start a new adventure on the island of Ibiza. Together with her husband, three kids, four horses, three dogs and a cat, Mirjam’s days are filled with work, fun, and of course, healthy and delicious food.