Kale and Smoked Salmon Salad with Avocado and Grapefruit recipe | PCC Community Markets
Kale and smoked salmon salad with avocado and grapefruit | PCC Community Markets. Gluten-free, dairy-free, perfect for a light lunch or appetizer.
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Ingredients
- 1 bunch mizuna or other spicy salad greens, washed and roughly chopped
- 1 small bunch lacinato kale, chopped
- 2 pink grapefruit, segmented (chop the segments in half if they are large), plus 2 to 4 tablespoons of the juice that drains off when segmenting the grapefruit
- 1 large ripe avocado, diced
- 4 to 6 ounces hot- or cold-smoked wild salmon, chopped into bite-size pieces
- 3 tablespoons finely chopped red onions
- 4 tablespoons avocado or extra virgin olive oil, plus more to taste
- Freshly ground black pepper
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