Kale, Avocado & Grapefruit Salad


Yesterday was sort of an off day. Despite my best intentions at being productive, nothing really worked out as planned. Do you ever have those days that just feel…clumsy?

I spent my workday putting out small, totally unnecessary fires due to silly client and project management mistakes. I attempted to make a simple batch of kale chips for lunch that I over-salted to the point of being inedible (tragic). And what began as a rainy morning, turned into an all out mini blizzard that squashed my afternoon gym plans.


The snow wouldn’t have mattered too much, except I had been invited to attend a preview event for a pop up dinner opening in Boston next week. I did my makeup, put on “real” clothes, and Aaron even sweetly remarked that I “looked like his wife”—not like the disheveled person he sees in pajamas when he leaves for work, and gym clothes when he comes home. I have a whole new appreciation for stay-at-home moms who manage to find time to look presentable. I can’t even handle a puppy, let alone a kid.


We made it half way to the dinner before almost having to swerve into the curb so we didn’t hit the car in front of us, because Boston decided to let nature run its course and not plow or treat the roads. I get that they’re trying to go all winter without spending money on snow plows, but come on. It’s New England—deal with it.


I would love to say that I came home and made this glorious, massaged kale salad for dinner instead. Nope. It was three hours past my dinner time at this point, we ordered pizza, I ate one slice too many, and then I proceeded to pass out on the couch. No vegetables in sight.


This was a salad I made the day before, on a much more productive day, combining my current favorite foods -of crunchy kale, creamy avocado, and grapefruit, all tossed in a refreshing ginger dressing.

The only glitch that happened with this salad was when I dropped half a lemon on the floor. As I yelled “nooooooo” in what felt like slow motion, Olive quickly leapt from her dog bed, swooped in under my feet, and housed the ENTIRE half a lemon. No chewing involved. Horrified, I looked at her, expecting to see an expression of surprise and a grimace, but instead, she seemed quite pleased with herself.


Kale, Avocado & Grapefruit Salad with Ginger Dressing
Recipe Type: Salad
Author: Amanda Maguire
Prep time: 10 mins
Total time: 10 mins
Serves: 2
  • For the Salad:
  • 6 C. Raw Chopped Kale, stems removed
  • 1 Grapefruit
  • 1 Small Avocado
  • For the Dressing:
  • 1 Tsp. Freshly Grated Ginger
  • 1 Tbs. Extra Virgin Olive Oil
  • 1 Tbs. Braggs Liquid Aminos (or low sodium soy sauce)
  • Juice of 1/2 Lemon
  • 1/2 Tbs. Agave (maple syrup or honey would also work)
  1. Place the chopped kale in a large bowl and set aside.
  2. Prepare the dressing by adding the freshly grated ginger, olive oil, Braggs, lemon juice, and agave to a small bowl. Whisk to combine.
  3. Pour the dressing over the kale, and using your hands, massage the kale for 1-2 minutes until the kale is tender and most of the dressing has been absorbed. Set the kale aside.
  4. Prepare the grapefruit by removing the skin (first slicing off the top and bottom, and then the sides, making sure to remove as much of the pith as possible). Next, cut the grapefruit segments apart (these are called supremes) and cut each supreme in half.
  5. Slice the avocado into small, bite-sized pieces.
  6. Add the grapefruit and avocado to the large bowl of kale. Toss to combine and enjoy!

I used a microplane to grate the ginger and create a very fine pulp.