Baby Kale, Avocado, and Pear with Grapefruit-Cilantro Vinaigrette



For the Vinaigrette:

  • 1/4 cup minced red onion
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons agave syrup
  • 1/4 cup chopped cilantro
  • 3 tablespoons fresh grapefruit juice
  • 2 tablespoons lime juice
  • 1/4 cup olive oil

For the Salad:

  • 3 cups baby kale, washed and dried thoroughly, tough stems removed
  • 1 head romaine lettuce, washed and dried thoroughly, torn into bite-sized pieces
  • 1012 cilantro sprigs
  • 1 large avocado, peeled, pitted, and sliced
  • 1 large pear, cored and sliced
  • 1/3 cup toasted pumpkin seeds


  1. To make the dressing, combine all the ingredients in a medium bowl and whisk together. Dressing can be made up to 3 days in advance (although the cilantro will brown slightly).
  2. To make the salad, toss the kale, romaine, and cilantro sprigs together. Arrange the avocado and pear slices over the top and sprinkle with pumpkin seeds.
  3. Whisk the dressing once more to combine then drizzle over the salad and serve.