I first made this salad while attempting to host my very first dinner party. A testament to my naiveté…I had planned to make 4 brand new recipes. Predictably, I spent the first half of the evening scrambling to finish everything while my two wonderful and supportive roommates entertained my guests. By the time we sat down to eat on our back porch, fireflies and the christmas lights we had strung up were twinkling in the night. So to me, this salad is a sign of summer and a reminder of my days living in a Somerville row house and trying to figure out this whole being an adult thing.
This keeps well for several days; I would just recommend using fresh avocados each time you serve it.
- 2 bunches of kale
- 2 grapefruits
- 2 avocados
- ¾ cups edamame beans
- ½ cup sliced almonds
- 3 tbsp shallots, finely diced
- 1 tbsp honey
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- black pepper
- Massage the kale. Make sure all thick stems are removed from the kale. Place in a bowl and add some salt and a bit of olive oil. Gently mash the salt and olive oil into the kale with you palms for 30 seconds and set aside.
- Prep mix-ins. Peel the grapefruit and pull apart into slices. Cut into bite-sized pieces. Cut the avocado in half and remove the seed. Slice each half of the avocado while still in the skin and remove with a spoon. Slide the almonds if need be (I bought the pre-sliced Trader Joe's almonds)
- Make the dressing. Start by mixing the dijon mustard and honey. Gradually add the olive oil while whisking. Once finished, thin with the vinegar and finish with the shallots, salt, and pepper.
- Toss. Toss the massaged kale with the dressing. Add the grapefruit, avocado, edamame, and almonds.