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Dr Daves Grapefruit, Kale & Avocado Salad with Dijon Grapefruit Vinaigrette

Healthy kale topped with Dijon grapefruit vinaigrette. OK... now add avocado, fresh grapefruit, a sprinkle of parmesan, and crunchy pumpkin seeds.
Flavor explosion, heart healthy, super filling = WIN WIN WIN!!!
Prep Time20 mins
Total Time20 mins
Course: one dish meal, Salad, Side Dish
Cuisine: American
Keyword: avocado, Gluten-Free, Heart Healthy, kale, low cholesterol, vegetarian
Servings: 4
Calories: 279kcal
Author: Dr. Dave


  • food processor


  • 8 cups chopped kale leafy parts only, no stems
  • 1 med/large avocado sliced
  • 1 med/large grapefruit one half-peeled & segmented and other half juiced
  • 1/4 cup shaved parmesan cheese
  • 2 Tbsp. toasted pumpkin seeds or sliced almonds or pine nuts

Grapefruit Vinaigrette

  • 1 tsp. finely chopped shallot or 1 tsp small onion
  • 3 Tbsp. fresh grapefruit juice
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. Dijon mustard
  • salt and pepper to taste


  • Prepare the salad vinaigrette first. In a bowl of a food processor, combine the shallot, grapefruit juice, olive oil, and Dijon mustard. Season with salt and pepper, to taste. Process until well blended. Set aside.
  • Now, in a large bowl, toss the kale with the salad vinaigrette. Then transfer the kale to a serving bowl or platter and let stand for 10 minutes while it slightly softens.
  • While the kale is softening, peel and slice the avocado and segment the grapefruit.
  • After 10 minutes, toss salad again then place the avocado and grapefruit slices over the kale greens. Sprinkle with parmesan cheese and pumpkin seeds.
    Serve immediately and enjoy!




Calories: 279kcal