GRAPEFRUIT AVOCADO SALAD WITH PEPITAS AND TAHINI DRESSING
on Apr 29, 2025
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This “anything-but-boring” kale salad is jam-packed with textures, nutrients, and vitamins to leave you feeling good.
Let me introduce you to my “Healthy Girl Reset Salad” – Grapefruit Avocado Salad with Pepitas and Tahini Dressing.
Every ingredient in the salad and dressing leaves promotes digestion and satiability.
Grapefruit and lemon juice provide a boost of vitamin C, pepitas are rich in omegas, avocados are great for detoxification, and leafy greens are full of vitamins.
And because I want to stay full after this meal, I like to add a source of protein as well. Oftentimes, the easiest route is some shredded chicken, but any type of protein will work here.
The next time you’re looking for a bit of a reset, make this salad. The spiced pepitas are addicting enough that this salad will soon become a repeat meal for you. Enjoy!
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Ingredients for Grapefruit Avocado Salad
Every ingredient in this salad was chosen by me to leave you feeling your very best! That said, if you don’t have something, feel free to omit or swap it for another ingredient. Make this your own so you can start feeling like your best self in no time.
- Pepitas: AKA pumpkin seeds. These seeds are rich in antioxidants as well as omega-3 and omega-6 fatty acids.
- Spices: Paprika, cumin, and garlic powder are a trifecta of flavor and give the pepitas just the right amount of spicy goodness.
- Nutritional Yeast: This ingredient adds a cheesy flavor without the dairy. It’s a good source of vitamin B12 and is a common ingredient in many plant-based recipes.
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Pin It- Apple Cider Vinegar & Lemon: Every dressing needs a source of acid. ACV gives a bright flavor that pairs well with hearty kale, while lemon juice adds another depth of flavor.
- Tahini: This makes the dressing so creamy and adds a nutty taste.
- Shiro Miso (White Miso): This type of miso is less intense than other varieties of miso. It has an umami taste without being too overwhelming. If you don’t have miso, you can omit it.
- Honey: A bit of sweetness rounds out the dressing.
- Kale and Butter Lettuce: The combo of these greens adds textural variety. Be sure to massage the kale before adding it to the bowl. This improves the texture and digestibility of the greens.
- Protein: For a quick option, I like to use shredded rotisserie chicken. Any type of protein – cooked shrimp, salmon, leftover steak, tofu, or beans work too!
- Grapefruits: Full of vitamin C, grapefruits are great for the immune system.
- Avocados: If you plan to serve this salad later, add the avocado just before serving.
- Hemp Seeds: Three tablespoons of hemp seeds have nearly 10 grams of protein, which is why I like to sprinkle these powerhouse seeds on anything and everything I can.
How to Make Grapefruit Avocado Salad
Make the Spiced Pepitas
First, preheat the oven to 350°F.
Add the pepitas, avocado oil, paprika, cumin, garlic powder, nutritional yeast, and salt and pepper to a small bowl and toss to coat the pepitas.
Add the spiced pepitas to a parchment-lined baking sheet and roast for 12 minutes. Keep a close eye on them because they can burn quickly.
Make the Dressing
While the pepitas are roasting, make your dressing by adding the olive oil, apple cider vinegar, tahini, lemon juice, miso (optional), honey, salt, and pepper to a small glass and stirring to combine them.
Make the Salad
To a large salad serving bowl, add the kale and a drizzle of olive oil and massage the kale with your hands until it offers little resistance (this will make it easier to chew and digest).
Add the remainder of the salad ingredients (butter lettuce, protein, grapefruit, avocado, and hemp seeds) to the serving bowl and toss with your dressing. Serve it up and enjoy!
More Kale Salad Recipes to Try:
- Warm Winter Harvest Salad with Roasted Shallot Dressing
- Crispy Chicken Caesar Salad with Cashew Dressing
- Crispy Wild Rice Harvest Salad
GRAPEFRUIT AVOCADO SALAD WITH PEPITAS AND TAHINI DRESSING
Ingredients
Spiced Pumpkin Seeds:
- 1 cup pepitas (also called pumpkin seeds)
- 1 tablespoon avocado oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon pepper
Lemon Tahini Dressing
- ½ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon shiro miso (optional)
- 1 tablespoon honey
- ½ teaspoon salt
- ⅛ teaspoon pepper
For the Salad:
- 5 cups kale, shredded
- 4 cups butter lettuce, roughly chopped
- Protein of choice (I used shredded chicken)
- 2 small grapefruits, peeled and cut into bite-sized pieces
- 2 large avocados, cubed
- 3 tablespoons hemp seeds
Instructions
- Preheat your oven to 350°F.
- Make the spiced pumpkin seeds, and add the pepitas, avocado oil, paprika, cumin, garlic powder, nutritional yeast, and salt and pepper to a small bowl and toss to coat the pepitas.
- Add the spiced pepitas to a parchment-lined baking sheet and roast for 12 minutes.
- While the pepitas are roasting, make your dressing by adding the dressing ingredients to a small glass and stirring to combine.
- To a large salad serving bowl, add the kale and a drizzle of olive oil and massage the kale with your hands until it offers little resistance (this will make it easier to chew and digest).
- Add the remainder of your salad ingredients (butter lettuce, protein, grapefruit, avocado, and hemp seeds) to the serving bowl and toss with your dressing. Enjoy!
