Ingredients
For the salad:
- 2 Florida Grapefruit
- 1 can of chickpeas
- 1 tablespoon olive oil
- 1 bunch of kale
- 1 avocado, ripe, diced
- ¼ cup pumpkin seeds, roasted
- Salt and pepper
For the creamy Florida Grapefruit sauce:
- 125ml Florida Grapefruit juice
- ¾ cup mayonnaise or tahini
- 1 tablespoon maple syrup
- 1 tablespoon cider vinegar
- 1 tablespoon sesame oil
Instruction
- Preheat the oven at 200°C.
- Rinse and drain the chickpeas. On a baking sheet covered with parchment paper, place the chickpeas and drizzle with olive oil. Season with salt and pepper and bake for 25 minutes.
- Cut the grapefruit into segments. To begin, on your cutting board, cut off both ends of the grapefruit then peel them off with a sharp knife. Slide the blade along the membranes to remove the segments. Set aside.
- Squeeze the membranes to collect the juice in a separate container for the citrus sauce.
- Prepare the creamy Florida Grapefruit sauce by mixing all the ingredients together in a small bowl until the sauce is creamy. Season with salt and pepper. Set aside.
- In the meantime, thinly slice the kale, taking care to remove the stem, and place it in a large salad bowl. Mix the kale with the sauce, massaging the cabbage to soften it.
- Combine kale, roasted chickpeas, Florida Grapefruit segments, avocado cubes and roasted pumpkin seeds. Serve on plates with extra sauce, if desired.
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