Baby Kale Salad with Avocado Vinaigrette
For the salad:
10-12 oz baby kale
4-5 fresh basil leaves
1 fennel bulb
2 grapefruits segmented
For the dressing
2 cloves garlic
1 Tbsp olive oil
¼ cup lemon juice
1 tsp salt
Extra olive oil for consistency
In a large bowl, combine kale, mango, basil, fennel and grapefruit segments.
Preheat olive oil in a shallow fry pan over medium low heat. Add garlic and cook for 5-10 minutes.
Slice open avocado, and remove pit. Scoop out the inside of the avocado into a blender/food processor. Add the garlic/olive oil, lemon juice and process until smooth. You may need to add additional olive oil to get a smooth texture. The dressing will be thick.
Add dressing to salad, toss to combine.