This fresh and vibrant salad hits the spot on dreary winter and fall days.
Prep.
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Ingredients
For 4 Serving(s)
kale-and-grapefruit-salad
- 1 grapefruit
- 2 T extra-virgin olive oil
- kosher salt
- black pepper
- 8 c thinly sliced kale
- 1 avocado
Kale and Grapefruit Salad Directions
- Use a sharp knife to remove the peel and white pith from the grapefruit and discard. Work over a small bowl and slice between the membranes to release the grapefruit segments into the bowl. Pour off any juices into a separate small bowl, and squeeze the juice from the membranes into it as well. Whisk the olive oil into the bowl of juice and season with salt and pepper.
- Place the sliced kale in a large bowl and drizzle with 3 tablespoons of the dressing. Toss to coat, and let rest for 10 minutes. Toss again, then top with grapefruit segments and sliced avocado. Drizzle with the remaining dressing, and serve.