Kale, Avocado and Grapefruit Salad | Senegal | West Africa | Senegalese Recipe

feta cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a unique flavor.

Introduce the recipe and mention the source book.

Use 5 ounces of organic shredded kale, but recommend baby kale for better texture.

Cut the grapefruit by peeling it with a sharp knife, then separate the flesh from the membranes using a knife.

Set the grapefruit flesh aside and compost the peels.

Slice the avocado, checking for ripeness, and save the seed for later.

Slice half a red onion, adding more than the recipe calls for.

Crush 2 cloves of garlic, though the recipe calls for 1, and add it to the salad instead of the dressing.

Chop half a cup of roasted salted cashews, noting that unsalted is preferred for better salt control.

Make the salad dressing by squeezing juice from the grapefruit membrane, adding 1 tablespoon of spicy brown mustard, and a third of a cup of oil.

Add salt and pepper to the dressing, being light on salt and heavy on pepper.

Mix the dressing and salad ingredients carefully to avoid mushing the avocado.

Let the salad sit for about 10 minutes to allow flavors to meld.

Plate the salad in a nice bowl and enjoy.

Equipment Needed

Spice Level:

Dietary

Allergens