Grapefruit and Hearts of Palm Salad

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 183
  • Fat: 11.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 4.8g
  • Carbohydrate: 20.4g
  • Fiber: 6.2g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 240mg
  • Calcium: 122mg

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. 1. Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grapefruit and Hearts of Palm Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy