A refreshing avocado and grapefruit salad featuring kale, hearts of palm, and thin slivers of red Chile peppers. Perfect for summer, or anytime you need a side salad that is not the same old, same old. Toss in some grilled chicken to make it a main dish!
1/4teaspoonblack pepperfreshly ground, or to taste
salt to taste
4cupsbaby kale or regular kalechopped
1 & 1/2cupsruby red grapefruit sectionsabout 2 large grapefruit
1/2cup red onionthinly sliced
114-oz canhearts of palmrinsed, drained, and cut diagonally into 1/4-inch slices
1smallred Chileseeded and thinly sliced
1avocadoripe, cut into thin wedges
In a small bowl, whisk together the oil, lime zest, lime juice, mayonnaise, honey, and pepper, and salt to taste.
In a salad bowl, toss together kale, grapefruit, red onion, hearts of palm, and red chile. Gently top with the avocado. Serve with dressing, or toss it in the bowl. You can also arrange the salad on 6 individual plates.
If you can't find hearts of palm, you can substitute chopped artichoke hearts. Fennel is also often used.If you are nervous about the red chile, you can omit it and add hot sauce to the dressing for some flavor.If kale isn't your thing, just use any green that you like: arugula, romaine, green or red leaf, spring green, etc.Source: adapted from Cooking Light