Summer Salad with Grapefruit and Goat Cheese

It is about to be toasty here in SC, and a crunchy salad with bright citrus and goat cheese sounds like the perfect lunch or addition to your summer BBQ. Use this salad as the simple side kick or make it the main dish by adding your favorite protein - perhaps a little grilled salmon - yum.

Ingredients:

• 3-4 cups kale (Tuscan, curly, whichever you like)

• 6 ounces goat cheese

• 1 grapefruit, segmented

• 1/3 cup walnuts, roughly chopped

Dressing Ingredients:

• 3/4 cup avocado oil

• 1/4 cup apple cider vinegar

• 1 tablespoon dijon mustard

• Pinch of salt and pepper

• 1 tsp honey

Prep:

• First, I like to give the kale a little toss in a drizzle of avocado oil and a dusting of salt to let it soften while I prep the dressing and other ingredients.

• For the dressing, simply toss everything into either a Nutribullet, or a mason jar, and mix or shake thoroughly. Remember, at-home dressings are the best because you can customize them! Want it a little sweeter? Add a touch more honey. Prefer more acidity? Add a splash of more vinegar.

  • Note - This will make more dressing than needed. Save the rest for your next meal, use it as a marinade for chicken, or drizzle it over some grilled salmon. Dressing will hold for 7-10 days refrigerated.

• Toss the kale, grapefruit, and walnuts in 3-4 tablespoons of dressing.

• Plate up the salad in your favorite bowl and crumble the goat cheese on top.

• Optional additions to mix it up:

  • Sliced red onion

  • Swap goat cheese for feta

  • Add dried cherries that have soaked in the dressing for bit