Grapefruit and Grain Salad with Tahini Ginger Dressing
Grapefruit and Grain Salad with Tahini Ginger Dressing
Toothsome kamut is combined with finely chopped cruciferous vegetables, fragrant cilantro, tangy grapefruit, chewy golden raisins, creamy avocado, and aromatic diced red onion, then topped with a zingy ginger tahini dressing. An easy, healthy weeknight meal for two or energizing packed lunch for work. Vegan, WFPB, oil-free, nut-free, and gluten-free if kamut is substituted with rice or quinoa.
Grapefruit and Grain Salad with Tahini Ginger Dressing
ingredients:
- 1 bunch lacinato kale, finely chopped
- 2 cups finely chopped broccoli (about 2 small crowns)
- 1/2 bunch cilantro, chopped
- 1 cup kamut
- 1/4 cup finely diced onion
- 1 avocado, diced
- 1 grapefruit, diced
- 1/2 cup golden raisins
- 2 Tbsp tahini
- 1/4 apple cider vinegar
- 2 Tbsp ginger, minced
- 2 cloves garlic, minced
- 1 Tbsp pure maple syrup
- salt, to taste
instructions:
How to cook Grapefruit and Grain Salad with Tahini Ginger Dressing
- In a small bowl, whisk together the tahini, apple cider vinegar, minced garlic and ginger, and maple syrup. Add salt to taste.
- Cook the kamut in water or broth according to package directions. Then drain and allow to cool.
- Combine the cooled kamut, finely chopped broccoli and kale, chopped cilantro, golden raisins, diced onion, chopped grapefruit, and diced avocado. Stir to combine.
- Add the tahini dressing and stir to thoroughly incorporate.
- Serve immediately OR store in an airtight container and refrigerate for up to three days.
Calories
266.01Fat (grams)
12.30Sat. Fat (grams)
1.76Carbs (grams)
37.11Fiber (grams)
10.12Net carbs
26.99Sugar (grams)
11.13Protein (grams)
8.06Sodium (milligrams)
197.55Cholesterol (grams)
0.00About the Recipe
After the gluttony of the holidays, it is nice to sit back and enjoy a giant salad for dinner. This salad tastes like summer while featuring some stars of the winter season: grapefruit and cruciferous veggies (there is STILL thriving lacinato kale in the community garden near my apartment).
One ingredient in this salad with which you may be unfamiliar is kamut. Kamut has a very distinct texture that I absolutely love: it’s like large, fluffy brown rice kernels. It’s also super nutritious, as it’s loaded with protein (nearly 20% of your DV in one cup of cooked Kamut), fiber, and is a significant source of B Vitamins, folate, and minerals.
I first tried kamut in college in this TO DIE FOR mediterranean salad that, sadly, gets a lot of flavor from feta and copious amounts of olive oil. I’ve been excited to find a way to use it that wouldn’t depend on processed fats and dairy as a flavor crutch. In this salad, the kamut provides a hearty and chewy base for the bright flavors of grapefruit, cilantro, and ginger, while getting a whollup of phytochemicals (including sulforaphane) from the broccoli and kale. No oil or feta needed!
Unfortunately for my gluten-free friends, kamut does contain gluten. To make this salad GF, try using buckwheat or even french lentils in place of kamut.
This salad makes two or three large packed lunches or dinners and works great as a side salad, especially with winter-y bisques.
Like most salads, the instructions boil down to: put everything in a large bowl and stir! Of course, it will be easiest to make the dressing separately, then combine it with the other ingredients. Cook the kamut in advance for a quick meal, or cook it a few hours before and allow to drain/cool off in a colander in the sink before stirring in with everything else. The flavor on day 1 is great, but the flavor on day two is even better!
I hope you love this tasty, toothsome grain as much as I do! What a fun way to use an interesting, ancient grain, cruciferous veggies, and grapefruit.
Happy Cooking,
✌️Courtney