Skip to main content

Kale Grapefruit and Avocado Salad

Recipe by Kathleen Zelman, MPH, RD/LD

 

Ingredients

  • 1 pink grapefruit, sectioned
  • 9 cups thinly sliced baby kale (ribs and stems removed)
  • 1 avocado, halved, pitted and sliced
  • ¼ cup toasted sunflower seeds
  • ½ cup pomegranate arils

      Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed grapefruit juice
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons pomegranate juice
  • 1 shallot, finely minced
  • ¼ teaspoon sea salt and freshly ground pepper to taste

Preparation

In a small bowl, whisk together dressing ingredients:  olive oil, grapefruit juice, lime juice, pomegranate juice, shallots, salt and pepper. 

In a large bowl, place kale and toss with dressing.  Divide kale onto salad plates, evenly divide grapefruit, avocado, pomegranate seeds and top with sunflower seeds.

Yield

6 servings

Nutritional Information

Amount Per Serving:

  • Calories: 215
  • Calories from fat: 121 (56%)
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 143mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 5g
  • Sugars: 5g
  • Protein: 5g

Looks like your browser is a little out-of-date.

Experience uhc.com at its fullest by upgrading to a newer version of one of these browsers: