Well, the exam is over and done with, so now I can relax and plan fun stuff for the weekend :) Today's dinner was a green smoothie made with spinach, cucumber, mango, and chia seeds and a kale salad with grapefruit and avocado. I felt loads better after eating, which probably means I just needed more nutrients in me. I also had a bowl of yogurt with banana and raw cashews for dessert.
I bought the kale and spinach last Saturday, and they weren't looking too hot by today. The kale lost some of that vibrant green color, and the spinach was a bit wilt-y. I pretty much only have time to shop on the weekends, so I'll have to plan my grocery shopping better. I'll choose some hardier greens next time.
The kale salad was, nevertheless, pretty yummy. I chopped it up and squeezed grapefruit juice to marinate and soften it. The sweetness of the grapefruit complemented the slight bitterness of the kale. It was so juicy and sweet! Not at all sour. I just wish I had more than my measly 1/4 of an avocado. That was all I have left, and I cut it up into small cubes to make it seem like more. Unfortunately, it doesn't work like that. I would rather have plenty of large, velvety chunks of avocado. I'll make this salad again when I have more avocado.
- a bunch of large kale leaves, tough stems removed
- 1 avocado
- 1 ruby red grapefruit
Chop up the kale and place it in a bowl. Squeeze out the juice of half a grapefruit over the kale. Let it marinate for a few minutes if your kale is a bit tough. Cut away the rind of the other half of the grapefruit, and dice the fruit. Dice the avocado, and add it to the kale and grapefruit. Enjoy!