While kale has been a regular part of my meals for quite some time, I’m usually sauteing, braising, or baking it (or throwing it into a smoothie). I’ve only recently started started using it as a base for my salads. It’s been a great change, and I really can’t urge you enough to try it for yourself.

Since raw kale is tougher and heartier than lettuce and spinach, massaging it with a little olive oil will do wonders to turn this superfood into a winning salad. Yup, that’s right, I want you to massage your kale. Before adding the other ingredients to the bowl, drizzle just a little bit of olive oil over the greens and dive in with your hands. Rub it all together to break down the leaves a bit, making them more tender.

For a truly winning combination, add some seasonal grapefruit segments and creamy avocado slices on top.

Shredded Kale Salad With Avocado and Grapefruit

Serves 2

What You'll Need:

3 cups kale leaves, shredded
1 avocado, sliced
1 pink grapefruit, sectioned (here's how!)
2 tablespoons toasted sunflower seeds
1 tablespoon fresh-squeezed grapefruit juice
2 tablespoons fresh-squeezed orange juice
1 clove garlic, minced
1/2 cup olive oil
Salt
Fresh ground pepper

What to Do:

  1. First, make the vinaigrette: Combine grapefruit juice, orange juice, garlic, salt and pepper in a small bowl. Let stand for 10 minutes, then slowly whisk in the olive oil. Set aside.
  2. Place kale in a large bowl and drizzle with a small amount of vinaigrette or olive oil. Massage the kale with the olive oil or dressing for a few minutes, or until the leaves begin to break down a bit and become more tender.
  3. Arrange a bed of kale on each plate. Top with grapefruit and avocado slices. Sprinkle with sunflower seeds and drizzle with vinaigrette.
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