I had intended to share this recipe back in December, but alas that never happened, due in part to some unexpected circumstances like the video card on my computer dying right in the middle of working on this post & some further health flare ups & the loss of a family member. I’m trying to get back to “normal” life, catching up with the recipes & posts I’d previously planned on sharing, such as this salad.
It’s a bit cliche to share a salad in January, I know, but whether or not you’re trying to make more health conscious decisions, this salad combination is delicious, easy & really good for you. It is one of my all-time favorites, even from my pre-AIP days. While I’ve been known to eat this salad any time of the year, it’s especially good when citrus fruits are in season. Once the organic Texas ruby red grapefruits began appearing in the grocery stores in late November, this salad has been in heavy rotation. We’ll eat it as a side to a more main course item, or I’ll top it with some seared ahi tuna (or even wild-caught canned tuna) and it becomes the main course on it’s own. If I don’t have kale on hand, I’ve also used arugula or spring mix instead, but I do like how sturdy the kale is & how it provides a little extra crunch.
Also, don’t skimp on the grapefruit vinaigrette. It’s a refreshing dressing that not only ensures all the residual grapefruit juice/pulp gets utilized, but also breaks out of the realm of my “regular” vinaigrettes (such as red wine vinegar or balsamic vinegar).
Grapefruit & Avocado Kale Salad
3 heaping cups of chopped Kale, ribs removed (or substitute other greens like Arugula)
3 Tbl Grapefruit Vinaigrette, recipe follows
Sea Salt, to taste
1 Avocado, sliced
1 grapefruit, sectioned, reserving the remaining juice (for a tutorial, see this Steller Story I created)
- In a large bowl, toss together the kale with the vinaigrette, “massaging” the dressing into the kale until well coated.
- Top with sliced avocado & grapefruit sections.
- Taste & adjust salt, as needed.
- Serve immediately, or cover & refrigerate to serve later. Note: wait to slice/add avocado if not serving the salad immediately.
1/4 c Grapefruit Juice, squeezed from the juice left after sectioning the grapefruit (see above)
1/4 c Avocado Oil (or substitute Olive Oil)
2 tsp chopped shallot (approximately 6 g by weight)
1/4 tsp Sea Salt
- Combine all the ingredients in a glass measuring cup or high speed blender. Blend together, either using an immersion blender or the high speed blender.
- Use in the grapefruit & avocado salad. Place any leftovers into a glass mason jar, cover & store in the refrigerator. Shake before serving.
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