It’s not the kind of salad you would eat as a full meal, but it would be a great compliment to fish. Particularly grilled shrimp or other kinds of shellfish. Other kinds of cheese would be too overpowering–the goat cheese is perfect. It’s creamy without a strong flavor or saltiness–like feta, for example.
Place the kale and endive in a bowl. Peel and slice the grapefruits and add to the bowl, reserving ¼ cup juice. Chop the avocado and add to the bowl.
Add the goat cheese in small dollops.
In a small cup mix the grapefruit juice, olive oil and poppy seeds. Drizzle on the salad.
4 servings
Ingredients
Directions
Place the kale and endive in a bowl. Peel and slice the grapefruits and add to the bowl, reserving ¼ cup juice. Chop the avocado and add to the bowl.
Add the goat cheese in small dollops.
In a small cup mix the grapefruit juice, olive oil and poppy seeds. Drizzle on the salad.
