You guys. YOU GUYS! This salad I conjured up last night while trying to avoid cooking in front of Hubs (who is doing the master cleanse lemon/maple syrup/cayenne drink thing for 3 days) was spectacular. And so easy.
- 1 large grapefruit
- 1 large just ripe avocado
- 1 can of sockeye salmon
- 2 large handfuls of baby kale
- Regular olive oil for cooking the kale
- Meyer lemon olive oil for dressing
- Fig balsamic vinegar for dressing
- Half a lemon
- Salt and pepper
Peel and segment the grapefruit. Put in large bowl. In a separate bowl, squeeze the juice of the inside of the grapefruit for the dressing.
In a hot pan, add the cooking olive oil and once shimmering, cook the kale until crispy and warmed through.
In the large bowl, cut the avocado into half inch chunks. Open the can of salmon (you can use fresh but this was intended to be quick), and after draining the juices, put it into the bowl. Once the kale is cooked through, add that to the large bowl.
In the dressing bowl, add to the grapefruit juice a tablespoon of the Meyer lemon olive oil, two teaspoons of the fig balsamic, and salt and pepper to taste. Squeeze in half a lemon, as well. Whisk thoroughly. And toss the dressing with the salad. Voila!