Spring is here! At least according to the calendar. The weather seems to think otherwise, as it is currently colder than the past few months of winter. Yes I'm talking to you, 80°F weather from two weekends ago. I'm not even sure what weather I'm ready for, with all this back and forth. I think my immune system and body are in a state of temperature whiplash. However I am positive that I'm ready for this salad.

What do you get when you put some of the best produce from Southern California all together in one salad? Fresh, crunchy, sweet, and slightly spicy perfection. That's what. Living so close to the border has never tasted so good!

Makes enough for 2

1 1/2 bunches of kale

2 red grapefruit

1 avocado

1 bulb fennel

sliced toasted almonds

handful of cilantro leaves

Sweet Citrus Chili Dressing

Leftover juice from the grapefruit

1 tsp rice vinegar

1 tsp maple syrup

pinch of red chili flakes

drop of sriracha


Begin by toasting the sliced almonds, if they are not already. Do this by placing them in a dry skillet on high heat, and stirring them constantly (you don't want burned almonds) until they are nicely browned. 

Cut the peel and pith off the grapefruits so there is no white, just pink fruit. Segment the grapefruit in small slices over a bowl, so the juices fall in as well. Drain the juices into a small jar. Squeeze juice from the remaining flesh (leftover from segmenting the grapefruit) into the jar as well. Stir in the rice vinegar, maple syrup, and a teensy drop of sriracha. Add red chili flakes to taste.

Remove the stalks and outer layer from the fennel. Slice a thin piece off the bottom, and slice the bulb in half. Shave the halves over a bowl (or slice paper thin, if you have super impressive knife skills).

Remove ribs from kale and chop roughly into bite sized pieces. Place pieces in a large mixing bowl, with a splash of rice vinegar. Massage for a few minutes until soft, and deep green in color. Add half the shaved fennel, chopped cilantro and toss throughly. Add more fennel if desired.

Divide kale-fennel-cilantro combination between plates. Slice avocado(s), and allot half an avocado per plate. Sprinkle with toasted almonds. Arrange grapefruit slices on top. Sprinkle with salt, and drizzle generously with dressing. Enjoy!