Grapefruit and Hearts of Palm Salad

4 Reviews
ADD YOUR REVIEW
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)
Grace Parisi
January 2014
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 183
  • Fat 11.1g
  • Satfat 1.2g
  • Monofat 6.7g
  • Polyfat 2.5g
  • Protein 4.8g
  • Carbohydrate 20.4g
  • Fiber 6.2g
  • Cholesterol 0.0mg
  • Iron 3.5mg
  • Sodium 240mg
  • Calcium 122mg

How to Make It

Step 1

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

Step 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.

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