Grapefruit and Avocado Kale Salad with Champagne Vinaigrette

This grapefruit and avocado kale salad is ideal for a winter pick me up when everything is feeling a bit gray. The seasonal grapefruit adds the prettiest color and pairs so well with creamy avocado. Top with a few toasted pine nuts for crunch and a light and refreshing champagne vinaigrette. It’s perfect for hosting a lunch with it’s beautiful presentation and delicious combination of flavors.

Ingredients for Salad

6 cups baby kale

1 grapefruit

1 avocado

2 tablespoons pine nuts

Ingredients for Vinaigrette

¼ cup champagne vinegar

½ cup olive oil

1 teaspoon honey or maple syrup

1 teaspoon Dijon mustard

salt and pepper

Directions

In a small pitcher or bowl, add all the vinaigrette ingredients. I recommend using an electric whisk/frother to get it really creamy. You can also use a spoon, but it will not be as creamy.

Using a serrated knife, slice the grapefruit in about ½ inch circles. Then use the knife to cut the peel and pith off the grapefruit. You should have pretty grapefruit circles when finished.

In a small pan over low heat, add the pine nuts and heat for 1-2 minutes. They should start to turn a light golden brown. Watch carefully so they don’t burn.

Halve the avocado and remove the pit. Make about 4 slices in each half of the avocado.

In a large bowl, combine the kale with desired amount of dressing. Divide the tossed kale into two individual salad bowls. Top each bowl with half the avocado and grapefruit slices. Sprinkle the toasted pine nuts on top.

Serves 2 as a meal, or 4 smaller salads