Grapefruit adds a perfect sweet-tart zing to this salad. Hearts of palm have a semifirm texture and nutty flavor similar to that of artichoke hearts, which you could sub in a pinch. If you like the pungency of black pepper, finish with an additional sprinkle.

Ingredients

• 2 tablespoons canola oil
• 1/2 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1 tablespoon canola mayonnaise
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• 4 cups baby kale
• 1 1/2 cups ruby red grapefruit sections (about 2 large grapefruit)
• 1/2 cup thinly sliced red onion
• 2 (14-ounce) cans hearts of palm, rinsed, drained, and cut diagonally into 1/4-inch slices
• 1 small red chile, seeded and thinly sliced
• 1 ripe peeled avocado, cut into thin wedges

Preparation

1. Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.
2. Place 2/3 cup kale on each of 6 plates.
3. Arrange grapefruit sections, onion, hearts of palm, chile, and avocado evenly over kale.
4. Drizzle with dressing.