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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

Equipment

  • food processor

Ingredients

  • 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

Instructions

  • 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!

Notes

 

Nutrition

Calories: 279kcal