Kale Grapefruit Salad

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Serves: 2

• 1/2 grapefruit, segmented
• ½ bunch or 4 cups thinly sliced kale (center ribs and stems removed)
•  1/2 avocado, halved, pitted, sliced into 1/2-inch wedge
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 Tbsp Red Wine Vinegar
• 1 Tbsp Dijon Mustard
• ½ Tbsp Maple Syrup/Honey
• Optional Pine Nuts/Walnuts
• Optional Quinoa/Hemp Seeds
• Optional Chicken

1. Using a sharp knife, cut the grapefruit peel and white pith and cut grapefruit into small segments (or use jar of grapefruit slices, in 100% juice).
2. Whisk oil, red wine vinegar, Dijon mustard, salt/pepper and sweetener of choice in a bowl.
3. Add kale to a large mixing bowl with 1-2 tsp olive oil. Use your fingers to massage the kale to break down the bitterness and stiffness (squeeze leaves between your hands for 60 seconds until kale starts to wilt slightly).
4. Drizzle vinegar dressing over massaged kale and toss well to combine.  Add grapefruit segments and avocado slices, toss again before serving.

 Substitutions:

• Kale – Spinach, Arugula, Any kale variety (crunchy, purple kale, dinosaur kale)
• Grapefruit – Any variety (pink/red), orange, tangelo, mandarin orange