Add this citrus kale salad with homemade green goddess dressing to your weeknight dinner rotation. This recipe can be found in our 2023 Winter Gatherings Magazine.
Ingredients: ¼ cup packed fresh tarragon leaves ¼ cup sour cream 2 Tbsp. coarsely chopped fresh chives 2 Tbsp. mayonnaise 2 Tbsp. whole milk 1 Tbsp. fresh lemon juice ¼ tsp. salt ¼ tsp. black pepper 1 medium grapefruit 1 medium orange 1 container (5 ounces) baby kale 1 avocado, peeled, pitted and chopped ⅓ cup sliced almonds, toasted Directions: In blender, purée tarragon, sour cream, chives, mayonnaise, milk, lemon juice, salt and pepper until herbs are finely chopped. Makes about 6 tablespoons. Slice off ends of grapefruit and orange; place cut side down on cutting board. With paring knife, slice down sides of fruits to remove skin and white pith. Working with 1 fruit at a time, hold fruit over small bowl and gently cut along sides of membranes to release each segment. In large bowl, toss kale, avocado, almonds and dressing. Serve kale mixture topped with grapefruit and orange segments. Makes about 4 cups. Chef Tip:
