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Grapefruit and Hearts of Palm Salad

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 22 mins
Total time 22 mins
Yield Serves 6 (serving size: about 1 cup salad and about 2 teaspoons dressing)
Grapefruit adds a perfect sweet-tart zing to this salad. Hearts of palm have a semifirm texture and nutty flavor similar to that of artichoke hearts, which you could sub in a pinch. If you like the pungency of black pepper, finish with an additional sprinkle.

Ingredients

  • 2 tablespoons canola oil
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1 tablespoon canola mayonnaise
  • 1 teaspoon honey
  • 1/8 teaspoon freshly ground black pepper
  • 4 cups baby kale
  • 1 1/2 cups ruby red grapefruit sections (about 2 large grapefruit)
  • 1/2 cup thinly sliced red onion
  • 2 (14-ounce) cans hearts of palm, rinsed, drained, and cut diagonally into 1/4-inch slices
  • 1 small red chile, seeded and thinly sliced
  • 1 ripe peeled avocado, cut into thin wedges

Nutrition Information

  • calories 183
  • fat 11.1 g
  • satfat 1.2 g
  • monofat 6.7 g
  • polyfat 2.5 g
  • protein 4.8 g
  • carbohydrate 20.4 g
  • fiber 6.2 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 240 mg
  • calcium 122 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.

  2. Place 2/3 cup kale on each of 6 plates. Arrange grapefruit sections, onion, hearts of palm, chile, and avocado evenly over kale. Drizzle with dressing.