Raw Kale, Grapefruit, and Toasted Hazelnut Salad

Superfoods abound in this tasty Raw Kale, Grapefruit, and Toasted Hazelnut Salad. Kale contains vitamins K, A, and C, and grapefruit helps speed weight loss by curbing hunger and lowers cholesterol.

Print Recipe
Raw Kale, Grapefruit, and Toasted Hazelnut Salad
Course Salad, Vegetarian
Servings
4 servings (serving size: 1 3/4 cups salad)
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 pink grapefruit
  • 1/4 teaspoon black pepper
  • 1/2 small red onion, thinly sliced, divided
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh lemon juice
  • 1 ounce toasted hazelnuts, chopped (1/3 cup)
  • 1/2 cup fat-free plain yogurt
  • 8 ounces lacinato kale, very thinly sliced, or baby kale leaves
Course Salad, Vegetarian
Servings
4 servings (serving size: 1 3/4 cups salad)
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 pink grapefruit
  • 1/4 teaspoon black pepper
  • 1/2 small red onion, thinly sliced, divided
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh lemon juice
  • 1 ounce toasted hazelnuts, chopped (1/3 cup)
  • 1/2 cup fat-free plain yogurt
  • 8 ounces lacinato kale, very thinly sliced, or baby kale leaves
Instructions
  1. Peel and segment grapefruit; reserve 3 TBSP juice in a large bowl. Mince 2 rings onion. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper. Whisk until well mixed.
  2. Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.

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