Kale and Grapefruit Salad
My husband is a super picky eater. He won’t eat anything that lives in water, he’s wary of new things, won’t touch berries, can’t stomach eggs- it goes on and on. One of the few things I've gotten him to into though is kale- and that's only the Tuscan kind, not your curly grocery store kale, and only raw in salad form, not cooked. Okay though, I’ll take it.
So we eat a lot of kale salads and I’m always on the hunt for ways to change it up. I saw this grapefruit and avocado salad in a recent issue of Cooking Light, and I had to try it.
Turns out, we can add grapefruit and avocado to Mr. B’s no fly list.
But if you have a less picky palate, try this salad out. It’s a nice change of pace and a really delicious side dish. The original recipe calls for hearts of palm and artichokes, I left those out because I had none on hand, but I'm sure they would only improve it.
Kale, Grapefruit, and Avocado Salad, adapted from Cooking Light
Serves 2-4 as a side
2 tbsp olive oil
½ tsp lime zest
1 tbsp fresh lime juice
1 tbsp mayonnaise
1 tsp honey
Salt and freshly ground black pepper to taste
1 bunch Tuscan kale, cleaned and chopped
½ cup thinly sliced red onion
1 avocado, sliced
1 grapefruit, cut into segments
Whisk first six ingredients together in a bowl.
Combine kale, onion, avocado, and grapefruit in serving bowl. Drizzle dressing over and toss to combine.
With kale salads, I like to let it sit about 15-20 minutes so the dressing can tenderize the kale a little. But you could serve it immediately too.