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from Little Broken
Ingredients:
Salad:
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
Preparation:
Prepare the salad vinaigrette. In a bowl, combine the shallot, grapefruit juice, olive oil, and Dijon mustard. Season with salt and pepper, to taste. Stir 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
