1 head of endive (red or white), cut across in 3/4″ pieces
2 cups of Tuscan kale, chopped
1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1-2 tablespoons of the juice that drains off when segmenting the grapefruit
1 ripe avocado, diced
3-4 ounces of smoked wild salmon, chopped
1 T of finely chopped red onion
2 T avocado oil or olive oil, plus more to taste
Freshly ground black pepper
1. In a medium bowl, combine cut endive, kale, grapefruit segments, grapefruit juice, avocado, smoked salmon, and red onion.
2. Drizzle avocado or olive oil over the salad and mix well. Season with fresh ground pepper before serving.