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kale, endive, and smoked salmon salad with avocado and pink grapefruit
Serves 2
2 cups Chopped Tuscan kale
1 head California Endive (red or white)
1 pink Grapefruit
1 Avocado
3-4 ounces Smoked wild salmon
1 tablespoon Finely chopped red onion
2 tablespoons Avocado oil or olive oil, plus more to taste
Freshly ground black pepper
Cut the endive into 3/4" pieces.
Segment the grapefruit, saving 1-2 tablespoons of the juice that drains off. Cut large segments in half.
Dice the avocado. Chop the salmon.
In a medium bowl, combine kale, endive, grapefruit segments, grapefruit juice, avocado, smoked salmon, and red onion.
Drizzle avocado or olive oil over the salad and mix well. Season with fresh ground pepper before serving.
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