The Buttery’s Kale and Brussel Sprout salad

This is my version of a kale salad that they make at The Buttery, an over-priced cafe near my house. The secret is the grapefruit dressing. Freshly squeezed grapefruit juice is a miracle dressing. It can almost standalone because it has the perfect level of acidity — tangier than orange juice and not as tart as lemon. I experimented with adding olive oil to the dressing but it is better without it. I served this at our Canadian Jamaican Thanksgiving and it was a big hit. You can use any kind of kale but I prefer the Lacinto or dinasour kale.


1 bunch of Lacinto kale, stems removed, finely chopped
6 Brussel sprouts finely shredded ( you can also use 1 cup of finely shredded green or savoy cabbage)
¼ cup dried currants
¼ toasted almonds, chopped
¼ cup grated parmesan

Grapefruit vinaigrette
4 tablespoons fresh pink grapefruit juice (or juice from ½ grapefruit)
1 clove garlic crushed
1 tsp brown rice vinegar
½ tsp honey
3 splashes ume plum vinegar or balsamic vinegar
ground black pepper
salt to taste

  1. Whisk ingredients together.
  2. Chop kale and place in large salad bowl. Add vinaigrette to kale. Gently massage dressing into kale with your fingers.
  3. Let sit for 20 minutes and add the rest of the ingredients to the bowl and toss well.
  4. Salad will last several days in the refrigerator.