Grapefruit and Hearts of Palm Salad

Grapefruit and Hearts of Palm Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart
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.

Yield:

Serves 6 (serving size: about 1 cup salad and about 2 teaspoons dressing)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional 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

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

Preparation

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.

Grace Parisi,

Cooking Light

January 2014
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