Shredded Kale Salad With Avocado and Grapefruit

Published on November 1, 2016


1 tablespoon freshly squeezed grapefruit juice
2 tablespoons freshly squeezed orange juice
1 clove garlic, minced
Freshly ground black pepper
1/2 cup olive oil
3 cups shredded kale leaves
1 pink grapefruit, sectioned
1 avocado, sliced
2 tablespoons toasted sunflower seeds


Make vinaigrette: Combine grapefruit juice, orange juice, garlic, and salt and pepper to taste in a small bowl. Let stand for 10 minutes, then slowly whisk in olive oil. Set aside.
Place kale in a large bowl and drizzle with a small amount vinaigrette or olive oil. Massage kale for a few minutes, until leaves begin to break down a bit and become more tender.
Arrange kale on each plate. Top with grapefruit and avocado. Sprinkle with sunflower seeds and drizzle with vinaigrette.

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