This was my fifth or sixth time spending Christmas in warm weather and there are definitely pros and cons. I enjoy spending the week with my family versus us congregating for just one day. I enjoy being warm versus cold and trying to get some Vitamin D since the sun is nonexistent in Paris.
But then it’s also weird hearing about Christmas snow when all we have is a fat Santa climbing a ladder towards the sunny sky. Or the strange juxtaposition of a decorated Christmas tree, not native to the area tucked in between two palm trees.
It did provide an opportunity to incorporate citrus flavors into kale. While I normally do not eat oranges or grapefruits in cold weather, I was able to indulge in this salad, created by my cousin, with a tangy dressing of citrus and dijon.
The other thing with this dressing is that I did not add any oil and if you wanted to, you could add just a bit, no one in my family of 11 felt that it was missing anything by keeping it out.
Kale and Citrus Salad
1 bunch of kale
1/2 red onion, diced
1 avocado, cubed
Handful of dried cranberries
1/2 grapefruit, juiced
1/2 lemon, juiced
1-2 tablespoons of dijon mustard
1-2 tablespoons of honey
1 teaspoon of red pepper flakes
Salt & pepper to taste
Splash of oil (optional)
1. Thoroughly wash and de-stem kale. No need to finely chop, I just broke apart into pieces with my hands.
2. Make dressing. You can whisk or shake in a sealed jar.
3. Add dressing and briefly cover all kale with quick kale massage.
4. Dice red onion and avocado. Add both and dried cranberries to salad.
5. If you want, add grapefruit pieces on top.