This grapefruit, avocado and kale salad is a quick, refreshing summer side that’s perfect for your next BBQ or potluck! It’s got a great mix of tang from the grapefruit and creaminess from the avocado.
Now that it’s finally warm out I’m constantly craving simple salads. I am a little afraid that the cold weather will somehow sneak up on us again, but I’ll put that thought in the back of my head… As far as salads go though, I like to mix it up a bit. It’s easy to get caught in what I call the “salad trap”, which is just plain lettuce and dressing. This grapefruit, avocado and kale salad is the antithesis (wish I had more opportunities to use this word!) of the salad trap.
What’s great about this salad is that you don’t need to make or buy any dressing. The grapefruit juice creates it’s own impromptu healthy dressing. I actually love to save the leftover grapefruit and avocado juice in the salad bowl to drizzle over baked chicken or veggies.
Salad Dressing Tip:
It’s convenient but most store bought salad dressing is full of sugar and unnecessary preservatives. Always read the ingredient label and compare sugar levels. You can also lose the bottled dressing altogether and make some at home. Mix up 1 part citrus/vinegar with 2 parts olive oil. Add in salt, pepper and a drop of maple syrup. Shake it all up in a mason jar and VOILA, 2 minute dressing.
Here are the Key Ingredients in this grapefruit, avocado and kale salad:
- Grapefruit: For tang and a subtle bitterness
- Avocado: For creaminess and richness
- Fennel: For crunch and sweetness
Tim and I have been on a real #adulting kick recently. As part of that we’re trying to save, exercise more, pay off those pesky student loans and of course eat more salad. We have weekly salad night now, but we try to mix it up with a new salad each week. Actually tonight was salad night and I re-purposed some leftover lemon harissa marinade dressing from my Easy Sheet Pan Lemon Harissa Shrimp recipe. Tip: If you try my shrimp recipe and have leftover marinade (about 1/8 cup left), add 2 tbs of tahini, a splash of apple cider vinegar and 2 tbs of water to it. Shake it up in a mason jar and drizzle it all over your favorite salad.
How to section a grapefruit (or any citrus):
In order to assemble the grapefruit, avocado, kale salad you’ll need section the grapefruit (remove the rind and pith), so that it’s easier to eat in the salad. If you’ve never sectioned a grapefruit, fear not! This grapefruit sectioning guide from Martha Stewart is super helpful. I also recommend investing in a good pairing knife. It doesn’t need to be super expensive or fancy. I got the pairing knife in the picture from T.J.Maxx as part of a set. If you’re interested the knife itself it’s from The Sharper Image…that’s right, the people who made your alarm clock : ) A pairing knife is great for precise cuts, ideally on small fruits and veggies.
What’s your favorite summer salad? Have any suggestions for salad combos you’d like to see me try on the blog? Let me know in the comment!
Refreshing Grapefruit, Avocado and Kale SaladRate this Recipe:
- 1 grapefruit, sectioned
- 1/3 cup kale, chopped
- 1 haas avocado, cut in chunks
- 1/2 bulb fennel, thinly sliced
- 1 tbsp olive oil
- 1 tsp red pepper flakes optional
- salt and pepper to taste
- Section the grapefruit over a bowl so that it catches the sections and excess juice. Squeeze the rind/pith into the bowl for extra juice, and then discard.
- Add kale to the bowl and use your fingers to rub the grapefruit juice into the kale. Tip: Rubbing the juice in keeps the kale from being overly tough.
- Add the avocado, fennel, olive oil, red pepper flakes, salt and pepper to the kale and grapefruit bowl. Toss gently with a spoon. Tip: Let the salad sit for 10-15 minutes so that the flavor can soak in.
- If you want to eat this salad as and entree, I recommend adding and additional cup of kale and topping it with grilled shrimp.
Looking for another refreshing, light summer side salad? Try my Purple Cabbage, Apple and Mint Slaw.