Kale, Avocado, and Grapefruit Salad with Dijon Grapefruit Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Grapefruit
  • 8 cups Kale
  • 1 tsp Shallot

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pumpkin seeds or sliced almonds, toasted

• Drinks

  • 3 tbsp Grapefruit juice, fresh

• Dairy

  • 1/3 cup Parmesan cheese

Found on littlebroken.com

Description

Ingredients

• 8 cups chopped kale (leafy parts only, no stems)
• 1 avocado, sliced
• 1 grapefruit, one half peeled + segmented and other half juiced (see note below)
• ⅓ cup shaved parmesan cheese
• 2 Tbsp. toasted pumpkin seeds or sliced almonds
• 1 tsp. finely chopped shallot
• 3 Tbsp. fresh grapefruit juice (see note below)
• 2 Tbsp. extra-virgin olive oil
• ½ tsp. Dijon mustard
• salt and pepper, to taste

Directions

• Prepare the salad vinaigrette. 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.
• In a large bowl, toss the kale with the salad vinaigrette. You can use your hands to massage the vinaigrette into the kale as it breaks down the leaves a bit. 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, arrange the avocado and grapefruit slices over the kale greens. Sprinkle with parmesan cheese and pumpkin seeds. Serve immediately.