Kale and Smoked Salmon Salad with Avocado and Grapefruit | PCC Natural Markets

Kale and Smoked Salmon Salad with Avocado and Grapefruit

Serves: 4 as an appetizer, or 2 as a light lunch

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Refreshing and light, but hearty with protein and healthy fats.


  • 1 bunch mizuna or other spicy salad greens, washed and roughly chopped Add to list
  • 1 small bunch lacinato kale, chopped Add to list
  • 2 pink grapefruit, segmented (chop the segments in half if they are large), plus 2 to 4 tablespoons of the juice that drains off when segmenting the grapefruit Add to list
  • 1 large ripe avocado, diced Add to list
  • 4 to 6 ounces hot- or cold-smoked wild salmon, chopped into bite-size pieces Add to list
  • 3 tablespoons finely chopped red onions Add to list
  • 4 tablespoons avocado or extra virgin olive oil, plus more to taste Add to list
  • Freshly ground black pepper Add to list


In a large bowl, combine mizuna, kale, grapefruit segments, grapefruit juice, avocado, smoked salmon and red onions. Drizzle oil over the salad and mix well. Grind fresh pepper over the salad before serving.


More about: avocados, grapefruit, kale, Paleo diet, salmon


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login