June 10th, 2015 - RIDGE TO REEF FARM, ST CROIX USVI

Ingredients

• 2 pink grapefruit
• 1/2 small red onion, thinly sliced, divided
• 1/4 cup fresh lemon juice
• 1/2 cup fat-free plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces lacinato kale, very thinly sliced, or baby kale leaves
• 1 ounce toasted hazelnuts, chopped (1/3 cup)