Kale and Grapefruit Salad with Buckwheat - alive magazine

Name: Kale and Grapefruit Salad with Buckwheat - alive magazine
Ingredients: 1/2 cup (125 mL) raw buckwheat; 1/2 cup (125 mL) raw pumpkin seeds; 1 Tbsp (15 mL) extra-virgin olive oil; 1 Tbsp (15 mL) honey; 1/4 tsp (1 mL) hot smoked paprika; Pinch salt; 2 bunches cavolo nero, central rib removed and sliced lengthwise to make about 4 cups (1 L); 3 Tbsp (45 mL) extra-virgin olive oil, 1 tsp (5 mL) reserved; 2 ruby red grapefruit, cut in supremes (see tip), and 1/3 cup (80 mL) juice reserved; 1/4 tsp (1 mL) dried red pepper flakes; 1 small garlic clove, peeled and crushed; 1 tsp (5 mL) honey; 2/3 cup (65 mL) sliced green onion (white and green part); 1.7 oz (50 g) radish microgreens, about 1 cup (250 mL)

www.alive.com

Thinly sliced kale and a slightly spicy dressing of garlic, grapefruit juice, paprika, and crushed red pepper flakes give this spring salad a zingy flavour.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Paring knife
Cutting board
Chef's knife
Mixing bowl
Measuring cup
Measuring spoon

Ingredients

1/2 cup (125 mL) raw buckwheat
1/2 cup (125 mL) raw pumpkin seeds
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) honey
1/4 tsp (1 mL) hot smoked paprika
Pinch salt
2 bunches cavolo nero, central rib removed and sliced lengthwise to make about 4 cups (1 L)
3 Tbsp (45 mL) extra-virgin olive oil, 1 tsp (5 mL) reserved
2 ruby red grapefruit, cut in supremes (see tip), and 1/3 cup (80 mL) juice reserved
1/4 tsp (1 mL) dried red pepper flakes
1 small garlic clove, peeled and crushed
1 tsp (5 mL) honey
2/3 cup (65 mL) sliced green onion (white and green part)
1.7 oz (50 g) radish microgreens, about 1 cup (250 mL)