Description
A refreshing and vibrant avocado and grapefruit salad featuring a tangy lime-honey dressing, baby kale, hearts of palm, and a hint of heat from red chile. Perfect as a light lunch or a sophisticated side dish.
Ingredients
Scale
Dressing
- 3 tablespoons canola (or olive) oil
- 3/4 teaspoon 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 grapefruits)
- 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
- Make 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 smooth and emulsified.
- Assemble the salad: In a large salad bowl, toss the chopped kale, ruby red grapefruit sections, thinly sliced red onion, hearts of palm slices, and red chile to combine evenly.
- Add avocado and serve: Gently arrange the avocado wedges on top of the salad. Serve the salad with the prepared dressing on the side or toss the dressing into the salad just before serving. Alternatively, you can portion the salad onto 6 individual plates.
Notes
- Use ripe but firm avocado to ensure nice slices that hold shape.
- Adjust the amount of lime zest and juice according to your taste preference for acidity.
- The salad dressing can be prepared ahead and refrigerated for up to 2 days.
- For a spicier kick, leave some seeds in the red chile or add extra slices.
- To make it vegan, substitute mayonnaise with vegan mayo.
