Grapefruit & Avocado Kale Salad with Oil-Free Dijon Dressing

For me a salad is incomplete without some type of fruit in it and I’m always experimenting with new combinations.  This time it was grapefruit paired with kale, shredded brussels sprouts, sugar snap peas and avocado.   It was actually my first time ever eating raw brussels sprouts which I have to admit I was slight skeptical of.  But I have to say finely shredded them in my food processor turned out to be a pretty effective way to sneak in some extra nutrients;  Mr. Pea didn’t even know they were in there!

Grapefruit Avocado Kale Salad with Tangy Mustard Dressing

I made an oil-free mustard dressing to go with the salad and I was really happy with how it turned out.  I blended dijon mustard with lemon juice, fresh parsley and maple syrup and a vibrant green dressing was born.  The parsley brings a really unique flavour to the dressing; it would definitely work well with just with plain mixed greens.  I’m always amazed just how good salad dressings can be without oil, and this one is definitely going to be put on rotation in our house.  Before throwing the snap peas in the salad I did toss them in a bit of olive oil, but you could easily skip that and make the whole salad oil-free.

Grapefruit Avocado Salad by TwoGreenPeas

Grapefruit Avocado Salad with Tangy Mustard Dressing by TwoGreenPeas

 

Grapefruit & Avocado Salad with Oil-Free Dijon Dressing

by Two Green Peas

Prep Time: 10min

Ingredients (serves 2)

    for the dressing

    • 1 tbsp dijon mustard
    • 1 tbsp maple syrup
    • 1.5 tbsp lemon juice
    • 1 tbsp water
    • 1 tbsp loose parsley
    • 1 clove garlic
    • salt + pepper

    for the salad

    • half a bunch of kale, shredded or finely chopped
    • 1 grapefruit, sectioned
    • 1 avocado, diced
    • 5 brussels sprouts, shredded
    • approx. 15 sugar snap peas

    Instructions

    1. Combine salad dressing ingredients together and blend in a small blender (we use the magic bullet).

    2. Cut the ends of the sugar snap peas and toss with a few splashes of olive oil and lemon juice.

    3. Shred brussels sprouts in a food processor and combine with kale, grapefruit, snap peas and chopped avocado.

    4. Toss salad with dressing and serve.

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    Grapefruit Avocado Salad by TwoGreenPeas

    Happy Canada Day to all my fellow Canadians 🙂

    xo. Jessica

    Ps – Despite the blog name this is actually the first recipe we’ve posted that actually has peas in it!  Can you believe that?  Since realizing this, I’ve been trying to brainstorm recipe ideas with green peas.  If you have any favourite recipes featuring green peas let me know in the comments; I would love to try them!

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