clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Kale, Avocado, and Grapefruit Salad with Dijon Grapefruit Vinaigrette - simple salad with ton of flavor and texture | @littlebroken

Kale, Avocado, and Grapefruit Salad with Dijon Grapefruit Vinaigrette


Superfood salad! Leafy kale massaged with Dijon grapefruit vinaigrette, then topped with avocado, fresh grapefruit, sprinkle of parmesan, and crunchy pumpkin seeds. 



  • 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)
  • 1/3 cup shaved parmesan cheese
  • 2 Tbsp. toasted pumpkin seeds or sliced almonds

Dijon Grapefruit Vinaigrette

  • 1 tsp. finely chopped shallot
  • 3 Tbsp. fresh grapefruit juice (see note below)
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. Dijon mustard
  • salt and pepper, to taste


  1. 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.
  2. 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.
  3. While the kale is softening, peel and slice the avocado and segment the grapefruit.
  4. After 10 minutes, arrange the avocado and grapefruit slices over the kale greens. Sprinkle with parmesan cheese and pumpkin seeds. Serve immediately.


You will need a total of one grapefruit for this recipe. One half of the grapefruit will go in the salad and the other half juiced for the vinaigrette.

Keywords: winter, citrus, kale