Baby Kale Salad with Grapefruit, Avocado, and Almonds
This baby kale salad with pink grapefruit, creamy avocados, toasted almonds, and salty parmesan is absolutely delicious. It's a simple salad that's bursting with flavors. Sweet, tangy, salty, creamy, crunchy ... this salad has it all!
Ingredients
- 5 ounces baby kale
- 1 pink grapefruit, peeled and segments cut out
- ¼ cup toasted slivered almonds
- 1 avocado, sliced
- Optional: parmesan cheese
Best Dressing for Baby Kale Salad
- 2 tablespoons pink grapefruit juice, squeeze this from what's left of the grapefruit after you cut out the segments
- 1 tablespoon olive oil
- 1 teaspoon honey
- ¼ teaspoon dijon mustard
- 1 pinch salt and pepper
Instructions
- Place the baby kale, grapefruit segments, almonds, avocados, and if using, the parmesan in a large salad bowl.5 ounces baby kale, 1 pink grapefruit, ¼ cup toasted slivered almonds, 1 avocado, Optional: parmesan cheese
- Add the salad dressing ingredients to a jar then shake the dressing until it is slightly creamy looking.2 tablespoons pink grapefruit juice, 1 tablespoon olive oil, 1 teaspoon honey, ¼ teaspoon dijon mustard, 1 pinch salt and pepper
- Pour the dressing over the kale, toss gently to mix, then let the salad sit for 2-3 minutes so that the kale softens slightly.
Serving: 1 serving = ¼ of the recipe, Calories: 203kcal, Carbohydrates: 18g, Protein: 5g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 31mg, Potassium: 565mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4350IU, Vitamin C: 70mg, Calcium: 92mg, Iron: 1mg