This salad will make you a believer in eating raw kale. Take the initiative and make this oil free, almost raw salad. Buy some greens this weekend at the market, wash well and place in bowl. After segmenting the grapefruit, squeeze all the juice out of the grapefruit core over the kale greens. Discard the center pulp core. Add the avocado to the bowl, almonds and quinoa, season the salad with salt and pepper. With two clean hands, work the salad greens together, crushing the avocado and mixing well. The juice from the grapefruit and avocado form your psuedo vinaigrette. Garnish with the remaining grapefruit supremes. Red themed options include pomegranates, red kale and red quinoa.
6 ounces kale, if large leaves, clean from ribs, leaves only
1 avocado, medium size, peeled and pit removed
1 ruby red grapefruit, remove segments, save core for juice on salad
2 ounces cooked quinoa
2 ounces almonds, raw slices preferred
salt and pepper to taste
Chef John Brand 