One of the most sophisticated salads I have ever tasted, tender, organic baby kale, sliced grapefruit and avocado are complimented by thin-sliced red onion, pepitas (pumpkin seeds), sliced almonds, dried cherries and sliced chicken. Topped with a light citrus dressing, a raspberry walnut vinaigrette, or olive oil and red wine vinegar, this salad is capable of starting the most exquisite of meals or standing on its own.
In my kitchen, I always choose to use Organic Girl greens because they are fresh, delicious and washed three times before they get to my fridge. Preparation is easy when using such clean organic greens. I also choose red grapefruits to make this salad since they add a burst of color and a delightfully sweet but tart flavor. The sliced avocados, seeds and almonds add a great mixture of healthy protein and fats that will ensure you feel satisfied after enjoying a large bowl of salad.
2 cups baby kale (I use Organic Girl)
3 ozs. sliced chicken
1/2 avocado, sliced
1/3 red grapefruit, sliced
1/4 red onion, sliced into thin rings
1 tbsp. dried cherries
2 tsp. pepitas
1 tsp. sliced almonds
dressing of choice
1. Place all ingredients in a large bowl and toss together, making sure some of each ingredient is visible.
2. Top with your favorite light dressing or serve dressing on the side.
Note: If you are eating gluten-free, make sure the dressing or vinegar you choose contains no gluten.
This salad, when eaten in the proportions and toppings recommended should fit into most specialized dietary guidelines. As always, if you are following an eating plan because of medical reasons, consult your medical or dietary professional before making any changes to your eating plan.