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Kale and Pink Grapefruit Salad

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  • Active Time

    15 minutes

Ingredients

Servings

1 pink grapefruit
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 cups thinly sliced kale (center ribs and stems removed)
1 avocado, halved, pitted, sliced into 1/2-inch wedges

  1. Step 1

    Using a sharp knife, cut peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another small bowl; add any accumulated juices from bowl with segments (there should be about 1/4 cup juice total). Whisk oil into juice and season to taste with salt and pepper.

    Step 2

    Place kale in a large bowl and drizzle 3 Tbsp. dressing over. Toss to combine and let stand for 10 minutes while kale wilts slightly. Toss once more, then arrange grapefruit segments and avocado slices over kale. Drizzle with remaining dressing and serve.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 230 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 22 Dietary Fiber (g) 7 Total Sugars (g) 0 Protein (g) 6 Sodium (mg) 180
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Tags Salad Kale Leafy Greens Vegetable Grapefruit Citrus Fruit Easy Side Dairy Free Gluten Free Nut Free Vegan Vegetarian Raw Lunch Dinner Bon Appétit
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