Superfood salad! Leafy kale massaged with Dijon grapefruit vinaigrette, then topped with avocado, fresh grapefruit, sprinkle of parmesan, and crunchy pumpkin seeds. You will want to make this during citrus season, which is NOW!
Kale salad is my new favorite salad! This is coming from a hard-core spinach lover. If you follow me on snapchat (littlebrokenblg) then you know my obsession with spinach. Recently though, I started incorporating kale into my breakfast eggs and salads. And I think I’m in love!
Kale is not only good for you but like really, really, good for you. Just google it. You’ll be impressed. It’s actually considered a “superfood.” It’s that good! Kale though is definitely a little tougher than most of your lettuce but I’ll show you couple tricks to soften the leaves a bit so you are left with tender loving salad.
First off, it’s citrus season! Did you guys know that? I always thought that citrus season is in the summer but peak citrus season is actually in the cooler months. So now is the time to enjoy all the juicy oranges, lemons, and grapefruits. Speaking of citrus, thank you guys for all your positive feedback on social media and here on the blog on this lemon cake that I shared earlier this week. I’m so happy you guys loved it as much as we did 🙂
This salad though. Made with kale and as we know, kale is tough. So the trick to soften it up is to make sure the leaves are thoroughly tossed in the vinaigrette. You can either do that with salad tongs or your hands. I actually prefer my hands as I feel I can get the vinaigrette into the kale much better but it’s up to you. Either way works. Then you have to let the kale sit in the vinaigrette for a bit so the leaves soften slightly. It sounds like a lot of work but honestly it’s not. It’s super quick and by the time you’re done prepping the rest of the veggies, it will be time to put the salad together.
The hardest part is probably prepping the grapefruit. I used a knife and my hands to peel and segment the fruit but if you guys know of any other ways, I want to know. The rest is pretty simple. You have the avocado, parmesan cheese, and pumpkin seeds. Don’t leave out the seeds! You want the crunch and can substitute sliced almonds, if want. Everything tossed in a tangy Dijon grapefruit vinaigrette. So simple but so good.
What I love most about this salad is all the different textures, from leafy kale, creamy avocado, juicy grapefruit, salty parm, and crunchy seeds! And the vinaigrette just ties everything all so together in the most perfect, I feel healthy, strong, and good kind of way. So go make it now.
Make it. Snap it. Show it. Instagram @littlebrokenblog or snapchat → littlebrokenblg
- 8 cups chopped kale (leafy parts only, no stems)
- 1 avocado, sliced
- 1 grapefruit, one half peeled + segmented and other half juiced (see note below)
- ⅓ cup shaved parmesan cheese
- 2 Tbsp. toasted pumpkin seeds or sliced almonds
- 1 tsp. finely chopped shallot
- 3 Tbsp. fresh grapefruit juice (see note below)
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. Dijon mustard
- salt and pepper, to taste
- Prepare the salad vinaigrette. In a bowl of a food processor, combine the shallot, grapefruit juice, olive oil, and Dijon mustard. Season with salt and pepper, to taste. Process until well blended.
- In a large bowl, toss the kale with the salad vinaigrette. You can use your hands to massage the vinaigrette into the kale as it breaks down the leaves a bit. Then transfer the kale to a serving bowl or platter and let stand for 10 minutes while it slightly softens.
- While the kale is softening, peel and slice the avocado and segment the grapefruit.
- After 10 minutes, arrange the avocado and grapefruit slices over the kale greens. Sprinkle with parmesan cheese and pumpkin seeds. Serve immediately.
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Nutrition Facts are based on 6 servings