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Photo: Johnny Miller; Styling: Sarah Smart

Grapefruit and Hearts of Palm Salad

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.

Cooking Light JANUARY 2014

  • Yield: Serves 6 (serving size: about 1 cup salad and about 2 teaspoons dressing)
  • Hands-on:22 Minutes
  • Total:22 Minutes

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.

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
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Grapefruit and Hearts of Palm Salad recipe

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