Kale, Avocado & Grapefruit Salad
For the salad:
5 ounces of Baby Kale
1 avocado, thinly sliced
1 cup grapefruit segments (see the video)
½ cup red onions
For the dressing:
Juice from the reserved grapefruit membranes
1 tsp dijon mustard
1 garlic clove, minced
Salt and pepper
¼ cup olive oil
1/2 cup roasted cashews, coarsely chopped
In a large salad bowl, place the kale, avocado and grapefruit ‘supremes’ (grapefruit sections, the meat of the grapefruit minus the membranes- see the video for further instruction) saving the membranes for the dressing. Add the red onion and gently toss to combine.
In a separate bowl, squeeze the juice out of the reserved grapefruit membranes. Add the mustard, garlic, salt and pepper to taste and whisk together. Slowly add in the oil, whisking to emulsify (combine).
Toss the salad with dressing and cashews. Enjoy!