Fennel, Grapefruit & Makaria Farm Kale Sprouts!

A salad made with Makaria Farm kale sprouts! Did you know kale sprouts are only available for about 2 weeks of the growing season? It’s not the end of the world, but once you’ve had fresh kale sprouts you’ll wish they were available all year long!

Ingredients:

1 bunch kale sprouts *when in season, otherwise kale torn into bite-sized pieces

1 pink grapefruit

1 head fennel, thinly sliced or shaved on mandolin

2-3 pitted dates, chopped

1/4 cup slivered almonds, toasted

1/4 (+) fresh mint leaves

Sea Salt & Ground Pepper to taste

Dressing:

2 Tbsp champagne vinegar

1 tsp honey

2 Tbsp olive oil

1/4 tsp sea salt

Here’s what you do:

• Combine all dressing ingredients in a small bowl, but whisk the olive oil in last.
• Peel grapefruit, segment and remove the skin.
• Place kale and fennel in a large bowl, and dress with a few tablespoons of the dressing; gently toss with your hands until the dressing is worked into the leaves. Season with salt & pepper, if desired.
• Place on serving platter, and top with grapefruit, dates, and mint.

Optional:

• Sprinkle with almonds and serve (which we did, but I forgot to take a photo!).

Enjoy!

What have you got planned for the weekend?

Thanks for stopping by!

Photographs by Sheila Zeller / Salad inspired by Tina Jeffers of Blissful Blog, pinned on Pinterest