Kale and pink grapefruit salad
Delight in the zesty harmony of kale and pink grapefruit in this refreshing salad. A burst of freshness awaits in every bite.
Ingredients:
- pink grapefruit
- tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- cups thinly sliced kale (center ribs and stems removed)
- avocado, halved, pitted, sliced into 1/2-inch wedges
- 4 servings
Instructions:
- Start by removing the peel and white pith from the grapefruit using a sharp knife. Make sure to discard the peel and pith. Cut between the membranes of the grapefruit over a small bowl to release the segments into the bowl. Squeeze the juice from the membranes into another small bowl, and include any additional juices from the bowl with the segments (aim for a total of about 1/4 cup of juice). Mix oil into the juice and season with salt and pepper to your liking.
- Take a large bowl and place the kale in it. Drizzle 3 tablespoons of the dressing over the kale. Mix well and allow it to sit for 10 minutes to slightly wilt the kale. Give it another toss, then arrange the grapefruit segments and avocado slices on top of the kale. Drizzle the remaining dressing over the salad and it's ready to be served.
Summary:
- Calories: 727 kcal
- Fat: 59 g
- Protein: 11 g
- Carbs: 52 g
- Potassium: 1918 mg
- Magnesium: 139 mg