Grapefruit and Hearts of Palm Salad

Found this recipe in Cooking Light and it just sounded so good. Many of my favorite ingredients. It just doesn’t seem like something that would be published in a winter issue (Jan/Feb) but I’m happy it was.

Ingredients

2 tablespoons canola oil (I used olive oil)
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 tablespoon canola mayonnaise (nixed that)
1 teaspoon honey
1/8 teaspoon freshly ground black pepper

4 cups baby kale (I chopped it)
1 1/2 cups ruby red grapefruit sections (about 2 large grapefruit)
1/2 cup thinly sliced red onion
2 (14-ounce) cans hearts of palm, rinsed, drained, and cut diagonally into 1/4-inch slices
1 small red chile, seeded and thinly sliced (I just used pepper flakes)
1 ripe peeled avocado, cut into thin wedges

Directions

1. Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.

2. Place 2/3 cup kale on each of 6 plates. Arrange grapefruit sections, onion, hearts of palm, chile, and avocado evenly over kale. Drizzle with dressing. (ok, I didn’t make it that fancy — tossed all that stuff in a bowl and dressed it).

So good! Served it with some pan-seared scallops. I could eat this every night.