Kale and Radicchio Salad with Tangy Grapefruit Dressing
After turning 50, my mom has started saying, “after 50 years old, one must focus on eating more bitter and sour things, no more sugar.” Her rationale behind this thought is that as you get older, your body burns fat less efficiently and therefore, you should try and reduce the amount of sugar you consume (since sugar that is not burned for energy is transformed into fat) and replace it with bitter and acidic foods.
I do not believe that you should apply this logic only as you older, but rather throughout life. I believe that we should strive to form healthy habits as early as possible. What that means is: focusing on eating as much different veggies as possible while limiting sugar consumption to natural, unrefined sources such as fruits and dried fruits.
As you know, I do not avoid sugar all together, even the refined kind. I too enjoy maple syrup in baked goods and granolas. I also like to treat myself to vegan cupcakes and pastries from local cafes, although I know those are made with processed sugar. I just tend to minimize those events to a few times a week (1-3 times, depending on whether or not I have special events planned).
Coming back to this salad, not only is it SUGAR FREE (aka, no sugar whatsoever in the dressing!), but it also has lovely bitter and sour notes, while being packed with different textures and flavours.
I love the fact that:
- You get a little bit of bitterness from the radicchio,
- Some chewiness from the kale,
- A few elements of crunch from the radishes and the pumpkin seeds,
- A lovely creaminess from the tahini-based dressing,
- And a beautiful sweetness from the orange segments and the grapefruit.
I hope you guys give this salad recipe a go and if you do, make sure to leave a comment below and let me know how you find it! Also, feel free to share this recipe or your creations on Instagram by tagging me (@muriellebanackissa).