RECIPE: Avocado & Grapefruit Kale Salad
This avocado and grapefruit kale salad from Liz MacDowell's cookbook "Plant-Forward Keto" is the perfect warm-weather meal!
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By
Brianna Goebel
This avocado and grapefruit kale salad recipe is courtesy of Liz MacDowell of Meat Free Keto and author of Plant-Forward Keto (Victory Belt Publishing, 2022). Enjoy!
Avocado & Grapefruit Kale Salad
The combination of avocado and grapefruit makes this the perfect warm-weather salad.
Ingredients
- ¼ grapefruit
- 6 cups chopped kale about 1 medium bunch
- 2 tablespoons minced shallot
- 2 medium Hass avocados (about 7.5 oz.) halved, pitted, and cubed
- Ground black pepper
Instructions
- Peel the grapefruit and remove as much of the white pith as possible. Using a paring knife, cut the thin layer of skin away on either side of each segment and remove the segments. Cut the segments into ½-inch pieces; you should have about ½ cup.
- In a large salad bowl, toss together the kale, shallot, avocados, and grapefruit pieces. The grapefruit juice and avocado will mix together slightly to form a sort of dressing, with chunks of grapefruit and avocado remaining.
- Sprinkle the salad with the pepper and serve.
Nutrition
Serving: 1CupCalories: 206kcalCarbohydrates: 16gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 61mgPotassium: 875mgFiber: 11gSugar: 3gVitamin A: 10371IUVitamin C: 109mgCalcium: 273mgIron: 2mg
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Brianna Goebel
Brianna is StyleBlueprint’s Associate Editor and Sponsored Content Manager. She is an avid fan of iced coffee and spends her free time reading romance novels.