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Kale & Broccoli Salad with Grapefruit Oil

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad
Cuisine: vegan, vegetarian
Servings: 2


For the Salad

  • 1/2 head Broccoli
  • 1 tbsp Olive Oil
  • 1 1/4 Cup (125 grams) Kale
  • 1 1/4 Cup (125 grams) Mixed Salad Leaves
  • 1/4 Cup (30 grams) almonds roasted and chopped

For the Dressing

  • 1 tbsp Honey
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp almond butter
  • 1 drop dōTERRA Grapefruit Oil


  • Preheat oven to 400F (200C)
  • Place the broccoli florets on a baking tray, drizzle with olive oil and season with salt and pepper. Cook for 15-20 minutes until soft. Add the kale in the last 10 minutes of cooking. Then remove the from the oven.
  • Place the broccoli, kale, and salad leaves in a mixing bowl and add in the almonds. Mix gently.
  • Make the dressing by mixing all the dressing ingredients and drizzle over the salad. Mix well before serving.