Kale, Avocado & Grapefruit Salad

I have a gorgeous cookbook from Senegal, this recipe is an adaptation of a salad in that book. I haven’t had a chance to travel to Senegal…yet :) But this salad makes me want to go soon! Until then, I’l be making this grapefruit forward salad a lot!

(serves 4)

For the salad:

5 ounces of Baby Kale

1 avocado, thinly sliced

1 cup grapefruit segments (see the video)

2 Tablespoons sliced red onions 

For the dressing:

Juice from the reserved grapefruit membranes - about 1/4 cup

1 tsp dijon mustard

1 garlic clove, minced

1- 2 anchovy smashed

¼ cup olive oil

1/2 cup roasted cashews, coarsely chopped

In a large salad bowl, place the kale, avocado and grapefruit ‘supremes’ (grapefruit sections, the meat of the grapefruit minus the membranes- see the video for further instruction) saving the membranes for the dressing. Add the red onion and gently toss to combine.

In a separate bowl, squeeze the juice out of the reserved grapefruit membranes. Add the mustard, garlic, salt and pepper to taste and whisk together. Slowly add in the oil, whisking to emulsify (combine).

Toss the salad with dressing and cashews. Enjoy!