Citrus Kale Salad with Lemon & Ricotta
I wanted this to be a fall salad, but then I couldn’t find pepitas (pumpkin seeds) and I realized grapefruit is a winter fruit so we’ll just call it a salad. It’s a salad. It’s delicious. Eat it when you want.
The trick here is massaging the kale. I didn’t know this trick when I first started making kale salads and wondered why the ones at the restaurants were always light years more tender and prettier than mine. Then I found out about the kale massage. Now I make killer kale salads.
Adding lemon or any citrus fruit juice will break the kale down a bit, making it tender, easier to chew, and a prettier green color. The citric acid, in combination with the non-heme iron found in leafy greens, makes their iron more bioavailable (easier for your body to absorb and use). Adding olive oil, a healthy fat, coats the leaves with a nice oily texture and makes them easier to massage. So, pour some on and get in there. This is your dressing.
To further enhance the citrus flavor, I added grapefruit. Get ruby red if you want a prettier salad than mine. The quinoa and sunflower seeds add heartiness and protein, and the honey and ricotta make the salad rich.