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Grapefruit and Hearts of Palm Salad
Author
Vianney Rodriguez
Ingredients
2
tablespoons
canola oil
1/2
teaspoon
grated lime rind $
1
tablespoon
fresh lime juice $
1
tablespoon
canola mayonnaise $
1
teaspoon
honey
1/8
teaspoon
freshly ground black pepper
4
cups
baby kale
1 1/2
cups
ruby red grapefruit sections
about 2 large grapefruit $
1/2
cup
thinly sliced red onion
2
14-ounce cans hearts of palm, rinsed, drained, and cut diagonally into 1/4-inch slices
1/2
cup
pepitas
Instructions
Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.
Place 2/3 cup kale on each of 6 plates. Arrange grapefruit sections, onion, hearts of palm and pepitas evenly over kale. Drizzle with dressing.
Recipe Notes
recipe from Cooking Light