Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2014

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
22 mins
total:
22 mins
Yield:
Serves 6 (serving size: about 1 cup salad and about 2 teaspoons dressing)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.

    Advertisement
  • 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.

Nutrition Facts

183 calories; fat 11.1g; saturated fat 1.2g; mono fat 6.7g; poly fat 2.5g; protein 4.8g; carbohydrates 20.4g; fiber 6.2g; iron 3.5mg; sodium 240mg; calcium 122mg.
Advertisement