Description
A refreshing and vibrant Avocado and Grapefruit Salad featuring baby kale, ruby red grapefruit, and hearts of palm, dressed in a tangy lime and honey vinaigrette with a hint of creamy mayonnaise. Perfect for a light, healthy meal or an elegant side dish.
Ingredients
Scale
Dressing
- 3 tablespoons canola oil (or olive oil)
- 3/4 teaspoons lime zest (or to taste)
- 1 & 1/2 tablespoons fresh lime juice
- 1 & 1/2 tablespoons mayonnaise
- 1 & 1/2 teaspoons honey
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Salt (to taste)
Salad
- 4 cups baby kale or regular kale, chopped
- 1 & 1/2 cups ruby red grapefruit sections (about 2 large grapefruit)
- 1/2 cup red onion, thinly sliced
- 1 (14-oz) can hearts of palm, rinsed, drained, and cut diagonally into 1/4-inch slices
- 1 small red chile, seeded and thinly sliced
- 1 ripe avocado, cut into thin wedges
Instructions
- Prepare the Dressing: In a small bowl, whisk together the canola oil, lime zest, fresh lime juice, mayonnaise, honey, freshly ground black pepper, and salt to taste until the mixture is smooth and well combined.
- Assemble the Salad: In a large salad bowl, combine the chopped kale, ruby red grapefruit sections, thinly sliced red onion, hearts of palm, and thinly sliced red chile. Gently toss all ingredients to mix evenly.
- Add Avocado and Serve: Carefully arrange the avocado wedges on top of the salad. You can serve the dressing on the side or toss it into the salad before serving. Alternatively, plate the salad individually on six plates for an attractive presentation.
Notes
- For a spicier kick, leave some seeds in the red chile or add extra slices according to taste.
- Use fresh lime juice for the best flavor in the dressing.
- This salad is best served immediately to keep the avocado fresh and avoid browning.
- Substitute baby kale with regular kale or even spinach if preferred.
- Hearts of palm add a wonderful texture and can be found canned in most grocery stores.
