Dinner Tonight: Power Salad

Grapefruit, kale, and avocados are all very affordable in April, since they're in season, so why not load up on all three! I've created this warm salad, which is loosely based on a delicious salad my BFF Katherine made for Thanksgiving. It features nutrient- and fiber-rich foods, is low-fat, vegan, and incredibly delicious!

Ingredients (2 salads):

1 bunch of kale

1 grapefruit

1 medium to large avocado

1 Tbsp olive oil

Juice of 1 lime, plus any leftover grapefruit juice

Red pepper flakes

1/4+ cup pistachios

salt & pepper to taste

1. Cut the avocado into slices or chunks; set aside. Cut the grapefruit in half and use a small knife to go around the edges. This will make it easier to scoop the sections out. Use a spoon to scoop the sections out and set aside with the avocado. Squeeze leftover juice from the grapefruit rinds over the avocado.

2. Heat a saute pan over low-medium heat. Chop kale and add to pan. Add lime juice, olive oil and pepper flakes and toss. If the kale starts to sizzle, the pan is too hot, so turn it down. Heat for 5 minutes, or just until the kale starts to turn bright green.

2. Divide the kale between two plates, making sure to top each with any leftover liquid from the saute pan. Now put half the avocado-grapefruit mix on each salad and sprinkle with pistachios. Season with salt and pepper as desired.

Serve with Grapefruit Whiskey Sour :)