Posted on 1 Comment

Grapefruit, Avocado, Kale, and Parmesan Salad

Winter. I often find myself hibernating and only wanting to eat warm comfort foods. The problem is these comfort foods can really start to add up calorie-wise in the long run. Needless to say, I need to change it up sometimes and eat a little lighter. Enter citrus-based salads. They’re a go-to for a quick, healthy alternative to brighten up your winter menus.

Eating lighter isn’t always easy, particularly in the dead of a Michigan winter. Citrus and hearty greens are a great place to start. Since I started massaging kale (see arugula salad post for instructions), I’ve come to love using it in salads in the winter. Dark leafy greens are also a great source of iron, potassium, iron, vitamins A, C, K, and B6. Long story short, it’s jam-packed with nutritional benefits…often denoted as a “superfood”. Then there’s that creamy avocado – which is not far behind on the nutrition “superfood” totem pole. I have very sensitive, dry skin that takes some looking after when it’s cold and dry out. Therefore, I need muh healthy fats (monounsaturated to be exact) and avocado is my bitch.

The combination of the tartness of grapefruit, creamy avocado, and nutty Parmesan is a home run. Top with toasted pumpkin seeds or pair with chicken for an entree. Delicious.

Grapefruit, Avocado, Parmesan, and Kale Salad

Author Elizabeth Weber


  • 1 grapefruit, peeled and sliced
  • 1 pound kale, de-stemmed, washed, and cut into 1-2” bite-sized leaves
  • 2 avocados, pitted and sliced
  • 2-3 oz Parmesan cheese, shaved

Walnut Maple Dressing (adapted from

  • 1/2 cup pure maple syrup
  • 1/2 cup walnuts
  • 1/4 cup cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1/8 tsp garlic powder
  • 4 Tbsp extra virgin olive oil
  • 1 tsp ground dry mustard


  1. For the dressing, combine all ingredients except the oil in a food processor. Blend until well combined and walnuts are pureed. Pour olive oil in food processor (while running) in a slow steady stream through the feed tube. Add water as needed to thin the dressing to your desired consistency. Transfer to a jar or airtight container and refrigerate.

  2. Chop, wash, and allow kale to dry. Once dried, toss the kale with 1-2 tablespoons of the maple walnut dressing. Serve with the grapefruit, avocado, and Parmesan cheese.

*This salad can also be served with a balsamic vinaigrette or dressing of your choice.


1 thought on “Grapefruit, Avocado, Kale, and Parmesan Salad

  1. I love the salad recipe but I am forever maimed by my mom’s mushy, soggy brussel sprouts….never again. I even tried them fried….no way! but good try Lizzy

Leave a Reply