< Return to Seasonal Recipes

Kale, Grapefruit and Avocado Salad


Grapefruit Vinaigrette:

1 teaspoon finely chopped shallot
3 tablespoon fresh grapefruit juice (use juice from half of the grapefruit listed below)
½ to 1 tablespoon honey
2 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
Salt and pepper, to taste


1 bunch kale, stems removed and leaves thinly sliced
1 avocado, sliced
1 grapefruit, one half peeled and segmented and the other half juiced
⅓ cup shaved parmesan cheese
2 tablespoons toasted hazelnuts, chopped
3 scallions, sliced


  1. Prepare vinaigrette in a blender or a food processor until well combined. Taste and season with salt and pepper.
  2. In a large salad bowl, toss the kale with the vinaigrette; massage the dressing into the kale with your hands. Let stand while preparing the rest of the ingredients.
  3. Add the sliced avocado, grapefruit segments and lightly toss to combine.
  4. Top with the cheese, hazelnuts and scallions and serve immediately.